CHICKEN WILD RICE SALAD
SALAD
6boneless, skinless chicken breast halves (about 2 lb.), grilled or broiled and cooled
1large red bell pepper, seeded and cut into quarters lengthwise
2medium ribs celery
5 cups cooked wild rice, cooled
DRESSING
3⁄4 cup vegetable oil
1⁄3 cup white wine or rice wine vinegar
2 tablespoons Dijon mustard
3⁄4 teaspoon salt
3⁄4 teaspoon cracked black pepper
1⁄2
Position multipurpose blade in work bowl. Add onions. Pulse 1 to 2 times, about 2 seconds each time, or until chopped.
Exchange multipurpose blade for 4 mm slicing disc in work bowl. Add chicken, bell pepper, and celery in batches. Process to slice. Remove to large mixing bowl. Add rice; toss to mix.
Exchange slicing disc for multipurpose blade in work bowl. Add dressing ingredients. Process until smooth, 3 to 5 seconds. Pour dressing over salad mixture. Toss to coat.
Yield: 12 servings.
Tip: Entire salad may be assembled 1 day in advance and refrigerated.
Per serving: About 270 cal, 17 g pro, 16 g carb, 16 g total fat, 3 g sat fat, 35 mg chol, 260 mg sod.
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