CHICKEN & WILD RICE SALAD

• INGREDIENTS
• 2/3 cup uncooked wild rice
• 2 skinless , boneless chicken breasts
• 1 tablespoon virgin olive oil
• 1/4 cup sliced water chestnuts, drained
• 2 tablespoons walnut oil
• 2 tablespoons balsamic vinegar
• salt & pepper to taste
• 1 head romaine lettuce, rinsed and dried
• (optional) 1/4 cup sundried tomatoes

• DIRECTIONS:
• In a medium saucepan, cover wild rice with 3 inches of salted water. Bring to a boil and boil uncovered, for 30 minutes or until tender.
• Drain the excess water, turn heat to lowest setting, cover rice and let steam for 15-20 minutes. Remove from heat and let cool.
• In a medium skillet over medium heat, saute the chicken lightly in the oil, cooking gently and throughly.
• Do not overcook the chicken. Cool and shred the chicken into bite size pieces.
• In a medium bowl, mix together rice, chicken, and water chestnuts. Set aside.
• For the dressing, whisk together the walnut oil, vinegar, salt and pepper. Pour over the wild rice mixture and combine.
• If desired, add in the sun-dried tomatoes.
• Place over a bed of romaine lettuce and serve!

• NUTRITION INFORMATION (PER SERVING):
• YIELDS 4 SERVINGS
• Calories: 259
• Fat: 6 g
• Carbs: 18g
• Protein: 21g