Minnesota Chicken Salad
|Chicken breast||1 , boned and skinned|
|Chicken stock||1 Tablespoon|
|Cooked brown rice||2 Cup (32 tbs)|
|Cooked wild rice||3⁄4 Cup (12 tbs)|
|Walnuts||3 Tablespoon, chopped|
|Chopped celery||1 Cup (16 tbs)|
|Green grapes||1 Cup (16 tbs), halved|
|Minced parsley||2 Tablespoon|
|Lemon yogurt dressing||1⁄4 Cup (4 tbs)|
|Grated lemon rind||2 Tablespoon (For Garnishing)|
Cut the chicken into bite-size pieces.
Place in a small mixing bowl with the egg white and stir to coat.
Stir in the cornstarch.
Allow to sit 5 to 10 minutes.
Heat the stock in a medium-size skillet over medium heat, then add the chicken and cook, stirring occasionally, until the chicken is opaque throughout and lightly browned.
Arrange the chicken in a single layer on a plate.
Let cool for 5 minutes, then cover and refrigerate.
Chill for at least 1/2 hour.
In a serving bowl, combine the brown rice, wild rice, walnuts, celery, grapes, and parsley.
Add the chicken and the dressing.