Spinach Salad with Chicken and Wild Rice

2 Pouches of Uncle Ben’s* brown and wild rice
1 Cup halved cashews
3 Cups shredded or diced chicken
1 1/2 Cups fresh spinach
1/4 Cup chopped green onions
1 Red bell pepper diced

Dressing:
1 Tsp crushed garlic
1/2 Cup rice vinegar
1 Tsp Dijon
1/2 Cup veg oil
1 1/2 Tbsp sesame oil
3 Tbsp soy sauce
1/2 Tsp crushed red pepper

*Dressing recipe makes more than enough dressing, so don’t use it all, you can save it for something else.

Remove skin and fat from bone-in chicken breast and place in a medium sauce pan; fill pan with water until breast is completely covered. Bring water to a boil and lower heat to medium temperature (maintain boil) – boil the chicken for about 20-25 minutes for a medium sized breast. Once chicken is done, remove from water and set on cutting board to cool. Once slightly cooled, use a fork to shred the chicken and set aside.

For rice, follow directions on the bag using a saucepan: cut slit in top of the bag and stand upright in boiling water for 90 seconds. Remove bag from water and set aside.

In a separate bowl add all ingredients and toss together.

*Near East Wild Rice or home made also work great.