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 walnuts | Unsalted |
| 2 ½ lbs. meatless chicken pieces, chilled | Cook until internal temperature reaches 165°F. |
| 1/2 cup green onion | Wash, trim and sliced including tops. |
| 1/2 cup celery | Washed, trim and diced. |
| 1/2 cup red bell pepper | Washed, trim and diced. |
| 1/4 cup oil | |
| 1/4 cup lemon juice | |
| 2 tablespoons light soy sauce | |
| 2 teaspoons ginger powder | |
| 2 cloves garlic | Wash, peel and mince. |
Directions:
| Steps | Directions: | Critical Control Point /Quality Assurance |
| 1 | Prepare rice as directed on package using chicken broth instead of water; cool. | |
| 2 | Heat oil in large skillet over medium high heat. Sauté walnuts until golden brown; cool. | |
| 3 | Combine rice, walnuts, green onions, celery and red pepper in large bowl. | |
| 4 | In 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. | |
| 5 | Refrigerate until ready to serve. Serve chilled. |
