Salade de riz sauvage au poulet

2oignons verts, coupés en morceaux de 2,5 cm (1 po)

455g (1 lb) de demi- poitrines de poulet désossées, sans peau, grillées et refroidies

12 gros poivron rouge, épépiné et coupé en quatre en longueur

1branche de céleri moyenne

475mL (2 tasses) de riz sauvage cuit, refroidi

Vinaigrette

120mL (12 tasse) d’huile végétale

60mL (14 de tasse) de vinaigre de vin blanc ou de vinaigre de riz

30mL (2 c. à soupe) de moutarde de Dijon

2 mL (12 c. à thé) de sel

2mL (12 c. à thé) de poivre noir concassé

2mL (12 c. à thé) de sauce au piment fort

Placer la lame polyvalente dans le bol à préparation. Ajouter les oignons. Hacher par impulsions 1 ou 2 fois, environ 2 secondes chaque fois ou jusqu’à ce que les oignons soient hachés.

Remplacer la lame polyvalente par le disque éminceur de 2 mm dans le bol de préparation. Ajouter le poulet, le poivron et le céleri, une petite quantité à la fois. Faire tourner le robot pour trancher. Retirer et placer dans un grand bol à mélanger. Ajouter le riz; remuer pour mélanger.

Remplacer le disque éminceur par la lame polyvalente dans le bol à préparation. Ajouter les ingrédients de la vinaigrette. Faire tourner le robot jusqu’à l’obtention d’une consistance lisse, de 3 à 5 secondes. Verser la vinaigrette sur la salade. Remuer pour enrober. Réfrigérer au moins 1 heure avant de servir.

Donne : 5 portions.

Conseil : La salade peut être entièrement préparée la veille et réfrigérée.

Par portion : Environ 370 calories, 22 g de protéines, 16 g de glucides, 25 g de matières grasses totales, 4,5 g de gras saturés,

50 mg de cholestérol, 450 mg de sodium.

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KitchenAid 4KFP750 manual Salade de riz sauvage au poulet, Branche de céleri moyenne, Vinaigrette

4KFP750 specifications

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