Chicken And Rice Salad

• 4 cups cold water
• 2 cups fat-free, lower-sodium chicken broth
• 3 (6-ounce) skinless, boneless chicken breast halves
• 1 cup brown and wild rice blend
• 1 cup chopped peeled carrot
• 2 tablespoons white wine vinegar
• 2 tablespoons olive oil
• 2 teaspoons Dijon mustard
• 1/2 cup toasted chopped pecans
• 1/3 cup sweetened dried cranberries
• 1/4 cup chopped red onion
• 3 tablespoons chopped parsley
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 ounces crumbled goat cheese

1. Place cold water, chicken broth, and chicken in a saucepan over high heat; bring to a simmer. Reduce heat, and simmer 15 minutes or until chicken is done. Remove chicken from pan, reserving cooking liquid; cool. Shred chicken. Increase heat to medium-high; bring cooking liquid to a boil. Add brown and wild rice blend to pan. Cover, reduce heat, and simmer 28 minutes. Add carrot to rice; cook 7 minutes or until rice is tender. Drain. Combine white wine vinegar, olive oil, and Dijon mustard. Toss dressing with rice mixture. Stir in shredded chicken, -pecans, cranberries, red -onion, parsley, kosher salt, and black pepper. Spoon 1 1/2 cups rice mixture into each of 6 bowls. Sprinkle evenly with crumbled goat cheese.

cold water, chicken broth, skinless, brown, peeled carrot, white wine vinegar, olive oil, mustard, pecans, cranberries, red onion, parsley, kosher salt, black pepper, goat cheese

Taken from www.myrecipes.com/recipe/chicken-rice-salad (may not work)