Cajun Chicken and Rice Salad
Servings
4Serving size
about 2 cups saladThis recipe can be multiplied, makes good leftovers, and keeps well, refrigerated, for 2-3 days.
Ingredients
| 1 tsp. Olive oil |
| 16 ounce Red onion (small onions, peeled and quartered) |
| 16 ounces Boneless, skinless chicken thighs |
| 4 cup Water |
| 1 cup Brown rice |
| 8 ounce Grape or cherry tomatoes (halved lengthwise) |
| 3 Medium stalk Celery, raw (diced) |
| 2 ounce Semisoft goat cheese |
| 1/2 cup 2% milk |
| 1/4 cup chopped Fresh parsley |
| 2 tsp. Salt Free Creole Seasoning |
| 1/2 tsp. Salt |
| 1 dash Black pepper (to taste) |
| 12 leaves Fresh basil (chiffonade) |
Instructions
Add the olive oil, put the onions in the pan, and cover.
After roasting the onions for 5 minutes, add the chicken thighs and re-cover.
Roast the onions and thighs together for another 15 minutes.
Shake the pan, turn the thighs over, and roast, covered, for another 30 minutes, or until the thighs reach 165F.
Remove the pan from the oven, uncover, and allow to cool.
When the chicken and onions are cool enough to handle, coarsely chop the onions and dice the chicken and place both in a large bowl.
While the onions and chicken are cooking, place 4 cups water in a medium sauce pan over high heat.
When boiling, add the brown rice and reduce the heat to a simmer.
Cook for about 45 minutes until the water has evaporated.
Turn off the heat and let stand for about 10 minutes.
Place in the bowl with the chicken and onions.
Add the grape tomatoes and celery to the bowl.
Place the goat cheese, milk, parsley, Cajun seasoning, salt, and pepper in a blender and puree.
Add the dressing to the bowl and fold together with the basil. Chill for at least an hour, then serve.
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant (or use lactose-free milk).