I made this salad for lunch today and I suppose it would have gotten me off to a good start on losing 4-5 ounces before getting on the dreaded scale tomorrow, but someone left an open bag of peanut M&M's on the kitchen counter and ...well.... you probably can figure out the rest.
Chicken and Wild Rice Salad (adapted from Cooking Light)
1 1/2 cups uncooked wild rice
2 cups chicken broth
1 pound boneless, skinless chicken breast, cooked and diced
1 cup celery, diced
1/2 cup carrots, shredded
1/3 cup dried cranberries
2 TBSP red onion, minced
1/4 cup toasted almonds, coarsely chopped
Combine broth and rice in saucepan and bring to a boil. Reduce heat, cover, and simmer for 45-50 minutes or until rice is tender. Remove from heat and drain if there is any remaining liquid.
Combine all ingredients in a salad bowl and toss with the dressing below or use a light balsamic vinegar dressing if you prefer.
1/4 cup white wine vinegar
2 tsp sugar
1 tsp dijon mustard
1/4 tsp salt
1 clove garlic, minced
2 TBSP canola oil
Combine first five ingredients in a medium bowl. Gradually whisk in oil until well blended.