Ingredients Jump to Instructions ↓

  1. 1/4 cup freshly squeezed orange juice

  2. 1/4 cup apricot preserves

  3. 3 tablespoons apple cider vinegar

  4. 3 tablespoons minced shallot s

  5. 2 teaspoons dijon mustard

  6. 2 teaspoons minced garlic

  7. 1/2 cup canola oil (I use olive oil) Salad

  8. 2 1/4 cups chicken broth

  9. 1 cup long grain rice (I use brown rice and wild rice)

  10. 1 cup chopped pecan s or walnuts

  11. 1 1/2 cups dried cranberries

  12. 1/2 cup sliced green onion s

  13. 2 cups cooked turkey breast, skin removed and cubed (I like to use rotisserie chicken)

  14. 1 cup chopped fresh Italian flat leaf parsley

Instructions Jump to Ingredients ↑

  1. Whisk together the orange juice, preserves, vinegar, shallots, mustard and garlic. Slowly whisk in the canola oil to combine; set aside. Bring the chicken broth to a boil in a medium saucepan over high heat. Add the rice and return to a boil. Cover and reduce heat to low. Cook the rice according to package directions, or until the liquid is absorbed (about 45 minutes for brown rice). Remove from heat and allow to sit covered for 5 minutes more. Fluff the rice and set aside to cool completely. Transfer rice to a large serving bowl; add the pecans, cranberries, green onions and turkey. Drizzle the salad with desired amount of the vinaigrette; add the parsley and stir to combine.


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