Bring 2 cups chicken broth and 1 tbsp. butter to a boil in a medium
saucepan. Add 1 cup brown rice (bulk bin #535); cover and simmer over
low heat for 45 minutes. Remove from heat and let cool. Gently stir in
4 strips cooked, crumbled bacon, 2 cooked, cooled and cubed Raley’s
R Everyday chicken breasts, 2 cored and chopped Bartlett pears,
2 cups coarsely chopped fresh spinach, 1/2 cup sliced green onions,
1/2 cup diced red bell pepper and 1/3 cup pecan halves (bulk bin #
753), chopped and toasted. In a small bowl, whisk together 1/4 cup Crisco
vegetable oil, 3 tbsp. white wine vinegar, 2 tbsp. dry sherry, 2 tsp. Dijon
mustard, 2 tsp. sugar and 1/2 tsp. salt. Drizzle over salad; toss well to coat.
Makes 4 dinner servings.
chicken broth, butter, brown rice (bulk bin #535), 4 strips bacon, 2 Raley's R Everyday chicken breasts, 2 Bartlett pears, 2 cups chopped fresh spinach, 1/2 cup sliced green onions, 1/2 cup diced red bell pepper, 1/3 cup pecan halves (bulk bin #735), Crisco vegetable oil, white wine vinegar, dry sherry, Dijon mustard
