Brown Rice Salad with Chicken, Pears and Pecans


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Brown Rice Salad
Brown Rice Salad with Chicken, Pears and Pecans
Ingredients
2 cups chicken broth
1 tbsp butter
1 cup brown rice (bulk bin #535)
4 strips bacon, cooked and crumbled
2 Raley's fresh chicken breasts, cooked, cooled and cubed
2 Bartlett pears, cored and chopped
2 cups coarsely chopped fresh spinach
1/2 cup sliced green onions
1/2 cup diced red bell pepper
1/3 cup pecan halves (bulk bin #735), chopped and toasted
1/4 cup vegetable oil
3 tbsp white wine vinegar
2 tbsp dry sherry
2 tsp Dijon mustard
2 tsp sugar
1/2 tsp salt
Directions

Prep: 10 minutes Cook: 45 minutes Serves: 4

1. Bring broth and butter to a boil in a medium saucepan. Add rice; cover and simmer over
low heat for 45 minutes. Remove from heat and let cool.

2. Gently stir in bacon, chicken, pears, spinach, green onions, bell pepper and pecan halves.

3. In a small bowl, whisk together vegetable oil, vinegar, sherry, mustard, sugar and salt. Drizzle over salad; toss well to coat.


 

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