Wild Rice Endive Salad
Servings 4 Servings
Calories 584kcal
Ingredients
- 3/4 cup Wild rice
- 2 Endive cut in half lenghtwise
- 4 tbsp Extra-virgin olive oil
- 2 Chicken breast boneless skinless butterflied
- 12 Grape tomatoes halved
- 1/2 cup Pecans
- 4 tbsp Brie cheese
- 1 cup Radicchio chopped
- 4 Dinner rolls (or your preference of bread)
Dressing
- 1/4 cup Orange juice
- 1 tbsp Extra-virgin olive oil
- 1 tsp Dijon mustard
- 1 tsp Honey
- 2 tbsp Fresh cilantro chopped
- 1/2 tbsp Apple cider vinegar
Instructions
- Season the rice with salt and cook according to the directions on the package. Once cooked (should be tender and chewy) drain well and set aside.
- Preheat the oven to 375 degrees.
- Slice the endive in half lenghtwise. Drizzle with oil on both sides and season both sides with salt and pepper. Place the endive cut side down on a foil lined baking sheet. Roast in the oven until nicely golden brown then flip over and cook until tender. Then remove from the heat and set aside. Cut in half or quarter as desired.
- Preheat a grill or grill pan over medium heat.
- Season both sides of the chicken well with salt and pepper. Drizzle with oil on both sides and cook golden brown on both sides to an internal temperature of 160 degrees. Once cooked, set aside to rest for 5 minutes before slicing.
- In a bowl, whisk together all of the ingredients for the dressing. Taste and adjust any of the ingredients as needed. Then toss with the rice and tomatoes.
- Serve the chicken over the rice, with endive, pecans, brie, radicchio, and bread. (be careful not to over dress while plating).
Nutrition
Calories: 584kcal | Carbohydrates: 47g | Protein: 26g | Fat: 34g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 344mg | Potassium: 1329mg | Fiber: 12g | Sugar: 6g | Vitamin A: 5467IU | Vitamin C: 31mg | Calcium: 210mg | Iron: 4mg