Tangy Chicken Walnut Salad (meatless)

Portion Size: 1 cup (approx. ½ cup chicken and dressing

Ingredients: Yields: 8 servings

Ingredients Notes: 
2 cups brown rice
4 cups low salt vegan chicken broth
1 teaspoon oil
1/2 cup chopped walnutsUnsalted
2 ½ lbs. meatless chicken pieces, chilledCook until internal temperature reaches 165°F. 
1/2 cup green onion Wash, trim and sliced including tops.
1/2 cup celeryWashed, trim and diced.
1/2 cup red bell pepperWashed, trim and diced.
1/4 cup oil
1/4 cup lemon juice
2 tablespoons light soy sauce
2 teaspoons ginger powder
2 cloves garlicWash, peel and mince. 

Directions:

StepsDirections: Critical Control Point /Quality Assurance
1Prepare rice as directed on package using chicken broth instead of water; cool.
2Heat oil in large skillet over medium high heat.  Sauté walnuts until golden brown; cool.
3Combine rice, walnuts, green onions, celery and red pepper in large bowl.
4In a separate bowl, combine oil, lemon juice, soy sauce, ginger and garlic; toss with chicken. Serve ½ cup chicken on top ½ cup rice mixture. 
5Refrigerate until ready to serve.  Serve chilled.

Jacqueline Larson M.S., R.D.N. and Associates