Chicken and Rice Salad

Servings: 3 | Serving size: about 2 1/2 cups salad

Cooking Time: 30 Minutes (does not include chilling time)

This recipe can easily be multiplied and keeps well for about 24 - 48 hours in the fridge.

Place the water in a medium pot over high heat. When it comes to a boil, add the rice and stir once. Reduce the heat to low and simmer the rice until cooked. When cooked, remove to a bowl and put the cooked rice in the refrigerator.

While the rice is cooking, place the 2 quarts water in a medium sauce pan and bring to a simmer. Add the sliced carrots and leeks and cook for about 5 minutes until slightly soft. Remove and drain the water away. Place some ice in the pan to stop the vegetables from cooking.

Preheat the oven to 350°F. Place a medium skillet in the oven and when the oven is hot spray the pan lightly with oil. Add the chicken breasts and return the pan to the oven. Cook the chicken breasts turning once or twice for about 10 - 15 minutes until done.

Remove the chicken from the oven and let rest for about 5 minutes. Cut into 1/4 inch to 1/2 inch cubes. Place the chicken and the chilled carrots and leeks in the bowl with the rice in the refrigerator. Add the green onion. Fold the ingredients together gently.

While the rice, chicken and veggies are chilling place the olive oil and vinegar in a bowl and whisk together. Add the tomato paste and whisk until smooth. Add the salt and pepper and whisk.

Slowly whisk in the yogurt and milk. When the dressing is finished fold it into the salad and chill for about an hour.