CONTEST SALADS: Chicken, Citrus, White & Wild Rice Salad

CHICKEN, CITRUS, WHITE AND WILD RICE SALAD
An original recipe by BumbleBeeBoogie

2 cups combination white long grain rice and wild rice
water amount according to rice package directions
1 teaspoon salt
2 fresh chicken breasts
1 orange and zest from its rind
1/2 grapefruit and zest from its rind
1/2 cup dried cranberries or golden raisins
1 cup celery, finely chopped
1/2 cup red onion, finely chopped
1/2 cup scallions (green onions), thinly sliced
3 tablespoons fresh lime juice
2 tablespoons honey
1/2 teaspoon fresh ginger, finely grated
baby spinach leaves, rinsed

Cook the rice according to package directions; add the chicken breasts during the last 15 minutes of cooking. Remove the chicken breasts and cool; chop into small pieces. Transfer the rice and chicken pieces to a bowl and refrigerate until chilled.

Wash the orange and grapefruit. Using a zester, remove enough rind from both to equal 1 tablespoon each of minced orange and grapefruit zest. Remove any remaining rind and white pith from the orange and grapefruit and discard. Section the fruits; cut the sections into small pieces.

In a small bowl, whisk together the lime juice, honey, ginger, and zests.

To the bowl of rice and chicken, add the cranberries, celery, onions, orange and grapefruit pieces; add the dressing and toss to coat all with the dressing. Serve on a bed of spinach leaves. Serves 6.

ALTERNATE RECIPE: WHEAT BERRY CITRUS CHICKEN SALAD

Substitute 3/4 cup of wheat berries for the rice. Cook according to the wheat berry package directions, adding the chicken breasts for the last 15 minutes of cooking. Cool and proceed as directed above.