Ingredients
1 cup white wine or chicken broth1 tablespoon lemon juice1 garlic clove, minced3/4 teaspoon ground ginger, divided1-1/4 pounds boneless skinless chicken breasts3 cups chicken broth1-1/2 cups uncooked long grain rice1 package (10 ounces) frozen peas, thawed1/2 cup sliced green onions1/2 cup diced celery2 tablespoons diced sweet red pepper2 tablespoons diced green pepperDRESSING:1/4 cup cider vinegar2 tablespoons Dijon mustard1 tablespoon reduced-sodium soy sauce1 tablespoon olive oil1 tablespoon sesame oil2 teaspoons honey1 garlic clove, mincedDash ground ginger
Preparation
In a large nonstick skillet, combine the wine, lemon juice, garlic and 1/4 teaspoon ginger. Bring to a boil; reduce heat. Add chicken; poach, uncovered, over medium-low heat for 15 minutes or until a thermometer reads 170°. Remove chicken from cooking liquid; cool.
In a large saucepan, bring broth and remaining ginger to a boil. Stir in rice. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed and rice is tender. Fluff with a fork.
Transfer to a large bowl; cool. Add the peas, onions, celery and peppers. Cut chicken into bite-size pieces; add to rice mixture and toss.
Whisk the dressing ingredients; drizzle over salad and toss to coat.
