Chicken, Walnut And Brown Rice Salad

Recipe Ingredients

1 1/2 cups	240g / 8.5oz	Raw brown rice
3 cups	711ml	Water
2 cups	125g / 4.4oz	Diced cooked chicken
1/2 cup	55g / 1.9oz	Sliced celery
1/4 cup	59ml	Pineapple chunks
1/4 cup	59ml	Mandarin oranges
1/4 cup	59ml	Sliced water chestnuts
1/4 cup	59ml	Sliced scallions
1/4 cup	36g / 1.3oz	Chopped toasted walnuts
6 cups	240g / 8.5oz	Mixed lettuce leaves
		= (romaine, spinach or arugula)
		Dressing
1/2 cup	118ml	Raspberry vinegar
2 teaspoons	10ml	Dijon mustard
1 teaspoon	5ml	Sugar
1/2 teaspoon	2.5ml	Grated lemon zest
1 1/2 tablespoons	22ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Combine the rice and water and bring to a boil. Lower the heat. Cover and simmer for 40 minutes or until rice is tender.

Meanwhile, combine the chicken, celery, pineapple, mandarin oranges, water chestnuts, scallions and walnuts. Toss well.

Make the Dressing: Whisk together the vinegar, mustard, sugar and lemon zest. Slowly add the oil, whisking constantly. Season with salt and pepper.

Let the brown rice cool to room temperature. Add the rice to the chicken mixture and toss. Add the dressing and toss well. Serve over mixed greens.

This recipe yields 6 servings. Serving size: 1 cup.

Exchanges Per Serving: 2 Starch, 2 Lean Meat.

Nutrition Facts: Calories 262; Calories from Fat 52; Total Fat 6g; Saturated Fat 1g; Cholesterol 34mg; Sodium 205mg; Carbohydrates 33g; Dietary Fiber 4g; Sugars 6g; Protein 20g.

Source:
Diabetes Forcast - Jul, 2002 at - http://www.diabetes.org/main/community/forecast/default.jsp

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