Chicken and Rice Salad with Citrus Vinaigrette

Ingredients

For the Vinaigrette:

2 lemons, zest and juice reserved

1 lime, zest and juice reserved

1/2 cup plus 2 Tablespoons Riceland Rice Bran Oil

1 teaspoon Dijon Mustard

1 clove garlic, minced

1-2 Tablespoons honey

Kosher salt

Cracked black pepper

‍

For the Rice:

1 1/2 cups Riceland Long Grain Brown Rice

2 1/3 cups unsalted chicken stock

2 teaspoons Riceland Rice Bran Oil

1/2 teaspoon kosher salt

‍

 For the Salad:

1/3 cup pine nuts, toasted

2 roasted deli chicken breasts, skinned and cubed

1/2 cup golden raisins

5-6 green onions, thinly sliced

1/2 cup minced flat-leaf parsley

1/2 cup minced mint

1 1/2 cups fresh or frozen green peas

Crumbled feta or goat cheese

Salt and pepper to taste 

Preparation

For the Vinaigrette:

1. In a small glass jar with lid, add lemon and lime juices, Riceland Rice Bra Oil, Dijon Mustard, minced garlic, honey, salt and black pepper. Shake well to combine; set aside.
2. Be sure to shake vinaigrette vigorously before adding to the salad.

For the Rice:

1. Prepare as directed on package or use my directions for Perfect Brown Rice.

For the Salad:

1. In a small skillet over medium-low heat, toast pine nuts until browned on all sides; set aside.
2. In a large bowl with cover, add cooled rice, chicken cubes, raisins, onions, parley, mint and peas. Toss to combine.
3. Pour vinaigrette over all. Add in reserved lemon and lime zest; stir well to combine.

Serve salad at room temperature or chilled garnished with feta or goat cheese.