Chicken and Wild Rice Salad
Broiled Peaches with Blue Cheese
Ingredients
- 1½ lb boneless, skinless chicken breasts
- ½ cup chopped pecans
- 2 (2.75-oz) pkg quick-cooking wild rice
- 2 oranges, peeled and coarsely chopped
- 1 cup chopped organic celery
- ¼ cup chopped fresh parsley
- 2 Tbsp fresh lemon juice
- 1 Tbsp honey
- 3 Tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
- 1 (5-oz) pkg baby arugula
Instructions
- Preheat oven to 350°F. Place chicken in a lightly greased baking dish. Bake 25 to 30 minutes or until done. Cool; shred with 2 forks. Bake nuts 4 to 5 minutes or until toasted; cool.
- Meanwhile, cook rice according to package directions; rinse with cold water.
- Combine cooked rice, chicken, oranges, celery, nuts, and parsley in a bowl.
- Whisk together lemon juice, honey, oil, salt, and pepper. Pour dressing over rice salad; toss.
- Serve salad over baby arugula.
Side Dish Ingredients
- 6 organic peaches, halved and pitted
- 6 Tbsp crumbled blue cheese
- 6 Tbsp honey
- ½ tsp fresh thyme leaves
Side Dish Instructions
- Preheat broiler. Place peaches, cut sides down, on a greased broiler rack.
- Broil 3 minutes; flip peaches, and top with cheese. Broil 1 minute longer or until cheese is melted.
- Drizzle with honey; sprinkle with thyme just before serving.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
448
|
152
|
600
|
| Fat (g) | 16 | 3 | 19 |
| Sat. Fat (g) | 2 | 2 | 4 |
| Protein (g) | 33 | 3 | 36 |
| Carb (g) | 33 | 32 | 65 |
| Fiber (g) | 4 | 2 | 6 |
| Sodium (mg) | 267 | 98 | 365 |
Clean Eating Meal Plan
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