Trying not to heat up the kitchen too much yesterday, because of the record-breaking heat we were having, I decided to try this refreshing recipe. I served this along with a green salad and chilled watermelon cubes. YUM!
serves 4 ( 11 points +)
- 1 box ( 4.3 oz) Rice-A-Roni wild rice blend, made according to package directions, omitting butter or fat
- 2 T. olive oil
- 1 T. white wine vinegar
- 1 T. fresh orange juice
- salt and pepper
- 2 c. shredded chicken ( either rotisserie, grilled or pan fried)
- 1/2 c. fresh basil
- 1/4 c. pistachios
- 4 oz. fresh mozzarella, cubed
- 2 medium tomatoes, each cut into six wedges
Combine oil, vinegar, orange juice, salt and pepper in a medium bowl. Add chicken, basil, pistachios and cheese; toss to coat. Place about 1/2 c. rice on each of four plates. Top with chicken mixture and 3 tomato wedges.
adapted from "Cooking Light"