Ingredients
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1 cup cooked chicken, diced into 1/2 inch cubes
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1/2 cup water
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1/2 cup baby carrots, sliced in half lengthwise
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1 cup green beans, cut into 1 inch lengths
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1 tablespoon brown sugar
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1/2 cup pineapple chunks in juice (reserve 1/4 cup juice)
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1/3 cup golden raisin
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1/2 cup cherry tomatoes, halved
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1 tablespoon lemon juice
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1 1/2 tablespoons Dijon mustard
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1/4 teaspoon garlic powder or 1 garlic clove, minced
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1 teaspoon thyme
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1 tablespoon olive oil
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2 cups cooked brown and wild rice mix
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1/2 cup water chestnut
Instructions
- 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.
- Add the green beans and brown sugar to the carrots and cook an additional 1 to 2 minutes. Remove from heat.
- Mix together all of the salad ingredients except the tomatoes.
- Mix the dressing together in a small bowl. Pour on salad and toss.
- Add tomatoes and toss a bit more. (Tomatoes are tossed later as they can become a little bruised and mushed).
- Chill the salad at least 1 hour, but you can make this a day (24 hours) ahead. It ages quite well.