Fruitilicious Rice Salad

Total Time: 26 mins Preparation Time: 20 mins Cook Time: 6 mins

Ingredients

• Servings: 2
• 2 cups cooked brown and wild rice mix
• 1 cup cooked chicken, diced into 1/2 inch cubes
• 1/2 cup water
• 1/2 cup baby carrots, sliced in half lengthwise
• 1 cup green beans, cut into 1 inch lengths
• 1 tablespoon brown sugar
• 1/2 cup pineapple chunks in juice (reserve 1/4 cup juice)
• 1/3 cup golden raisin
• 1/2 cup water chestnut
• 1/2 cup cherry tomatoes, halved
• 1 tablespoon lemon juice
• 1 1/2 tablespoons dijon mustard
• 1/4 teaspoon garlic powder or 1 garlic clove, minced
• 1 teaspoon thyme
• 1 tablespoon olive oil
• 1/4 teaspoon black pepper

Recipe

• 1 place 1/2 cup of water into a shallow skillet over medium heat. bring to a simmer and add the baby carrots and cook for 4 minutes. (i like my vegetables rather toothy, if you prefer softer cook an additional minute.) if the water fully evaporates, add just 1 or 2 tablespoons more.
• 2 add the green beans and brown sugar to the carrots and cook an additional 1 to 2 minutes. remove from heat.
• 3 mix together all of the salad ingredients except the tomatoes.
• 4 mix the dressing together in a small bowl. pour on salad and toss.
• 5 add tomatoes and toss a bit more. (tomatoes are tossed later as they can become a little bruised and mushed).
• 6 chill the salad at least 1 hour, but you can make this a day (24 hours) ahead. it ages quite well.