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) |
| 1 quart Water |
| 16 ounces Boneless, skinless chicken breast |
| 4 cup Water |
| 1 cup Brown rice |
| 16 ounce Grape or cherry tomatoes |
| 1 large Green bell peppers (diced) |
| 2 ounce Feta cheese |
| 1/2 cup 2% milk |
| 1/4 cup chopped Fresh parsley |
| 2 tsp. Salt Free Creole Seasoning |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 12 leaves Fresh basil (chiffonade) |
Instructions
While the onions are cooking place the quart of water in a medium skillet over medium high heat. When the water is simmering add the chicken breasts and poach for about 20 minutes.
Remove the chicken and cut into cubes and place 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.
Add the grape tomatoes and bell pepper to the bowl. When the onions are cool coarsely chop and add to the bowl.
Place the feta 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.
Recipe Notes
I was so inspired by all of these ingredients. I found them at my local farmer’s market and they just came together into a wonderfully full-flavored salad. For a good explanation of how to create your own salads see this article on The Summer Salad Construction Kit.