Chicken And Rice Salad

• 1 cup white wine or chicken broth
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• 3/4 teaspoon ground ginger, divided
• 1-1/4 pounds boneless skinless chicken breasts
• 3 cups chicken broth
• 1-1/2 cups uncooked long grain rice
• 1 package (10 ounces) frozen peas, thawed
• 1/2 cup sliced green onions
• 1/2 cup diced celery
• 2 tablespoons diced sweet red pepper
• 2 tablespoons diced green pepper
• 1/4 cup cider vinegar
• 2 tablespoons Dijon mustard
• 1 tablespoon reduced-sodium soy sauce
• 1 tablespoon olive oil
• 1 tablespoon sesame oil
• 2 teaspoons honey
• 1 garlic clove, minced
• Dash ground ginger

1. In a
2. , combine the wine, lemon juice, garlic and 1/4 teaspoon ginger. Bring to a boil; reduce heat. Add chicken; poach, uncovered, over medium-low heat for 15 minutes or until a thermometer reads 170u0b0. Remove chicken from cooking liquid; cool.
3. In a large saucepan, bring broth and remaining ginger to a boil. Stir in rice. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed and rice is tender. Fluff with a fork.
4. Transfer to a large bowl; cool. Add the peas, onions, celery and peppers. Cut chicken into bite-size pieces; add to rice mixture and toss.
5. Whisk the dressing ingredients; drizzle over salad and toss to coat.

white wine, lemon juice, garlic, ground ginger, chicken breasts, chicken broth, long grain rice, frozen peas, green onions, celery, sweet red pepper, green pepper, cider vinegar, mustard, soy sauce, olive oil, sesame oil, honey, garlic, ground ginger

Taken from www.tasteofhome.com/recipes/chicken-and-rice-salad/ (may not work)