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Rice and Chicken Salad
By : Method
- Combine broth and rice in small saucepan. Bring to boil.
- Cover and simmer over medium-low heat until rice is tender and liquid is absorbed, about 50 minutes.
- Transfer to medium bowl. Cover and chill.
- Just before serving, add chicken, celery, apple, onion, and tarragon to rice.
- Whisk remaining ingredients to blend in small bowl.
- Pour over rice, toss well. Season with salt and pepper.
Ingredients:
14 1/2 oz. can - chicken broth
1/2 cup - rice
2 cups - diced cooked chicken breast
1 - large celery stalk, diced
1/2 - large crisp red apple, diced
1 - green onion, thinly sliced
2 tbsp - minced fresh tarragon or 2 teaspoons dried, crumbled
2 1/2 tbsp - olive oil
1 1/2 tbsp - vinegar
1 tsp - dijon, mustard
1/4 tsp - sugar
14 1/2 oz. can - chicken broth
1/2 cup - rice
2 cups - diced cooked chicken breast
1 - large celery stalk, diced
1/2 - large crisp red apple, diced
1 - green onion, thinly sliced
2 tbsp - minced fresh tarragon or 2 teaspoons dried, crumbled
2 1/2 tbsp - olive oil
1 1/2 tbsp - vinegar
1 tsp - dijon, mustard
1/4 tsp - sugar
RECIPES BY REHANA KHAMBATY
