Chicken and Rice Salad

Ingredients

• 0.3 teaspoon pepper black
• 1 cup brown and rice blend wild
• 1 cup carrots peeled chopped
• 2 teaspoons dijon mustard 
• 2 ounces goat cheese crumbled
• 0.5 teaspoon kosher salt 
• 2 cups lower-sodium chicken broth fat-free
• 2 tablespoons olive oil 
• 3 tablespoons parsley chopped
• 0.5 cup pecans toasted chopped
• 0.3 cup onion red chopped
• 18 ounce chicken breast halves boneless skinless
• 0.3 cup cranberries dried sweetened
• 4 cups water cold
• 2 tablespoons citrus champagne vinegar 

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. Place cold water, chicken broth, and chicken in a saucepan over high heat; bring to a simmer. Reduce heat, and simmer 15 minutes or until chicken is done.
2. Remove chicken from pan, reserving cooking liquid; cool. Shred chicken. Increase heat to medium-high; bring cooking liquid to a boil.
3. Add brown and wild rice blend to pan. Cover, reduce heat, and simmer 28 minutes.
4. Add carrot to rice; cook 7 minutes or until rice is tender.
5. Drain.
6. Combine white wine vinegar, olive oil, and Dijon mustard. Toss dressing with rice mixture. Stir in shredded chicken, pecans, cranberries, red onion, parsley, kosher salt, and black pepper. Spoon 1 1/2 cups rice mixture into each of 6 bowls.
7. Sprinkle evenly with crumbled goat cheese.