Thursday, February 23, 2012

Chicken and Almond Wild Rice

Here on the Gulf Coast, Mardis Gras festivities have been in full force for weeks. Between the parties, parades, Moonpies, heavy hors d'oeuvres, and cocktails, Carnival season can wreak havoc on your health! Now that Fat Tuesday has come and gone, here is a recipe to help you get back to your healthy eating habits! This makes a great easy dinner, or enjoy cold for a quick grab and go lunch.


1/4 cup The Delicious Dietitian White Muscadine wine vinegar
1 teaspoon Dijon mustard
1 tsp The Delicious Dietitian Southern All Purpose Spice Blend
1 garlic clove, minced
2 tablespoons canola oil

Remaining ingredients:
3 cups prepared brown rice
Cooking spray
1 pound skinless, boneless chicken breast
Southern All Purpose Spice Blend
1 cup chopped celery
1/2 cup shredded carrots
1/3 cup dried cranberries
1/4 cup chopped almonds, toasted
2 tablespoons minced red onion


1. To prepare dressing, combine first 5 ingredients in a medium bowl. Gradually add oil, stirring with a whisk until well blended. Cover and chill.

2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with Southern All Purpose Spice Blend. Add chicken to pan; cook 8 minutes on each side or until done. Cool; cut into 1/2-inch cubes.

4. Combine cooked rice, chicken, celery, carrots, cranberries, almonds, and red onion in a large bowl. Add dressing; toss gently to coat. Cover and chill.

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