FOOD FOR THE BODY

Wild Rice and Chicken Salad (from Taste of Home Magazine)

Serving Size: 1 1/2 c.
Points Value: 7

3 c. water
1 c. uncooked wild rice
2 chicken bouillon cubes or about 2-3 T. granules
4 1/2 tsp. butter or margarine
1 c. cut, fresh green beans
1 c. cubed, cooked chicken breast
1 medium tomato, chopped
1 bunch green onions, sliced
1/4 c. rice vinegar
1 T. sesame oil
1 garlic clove, minced
1/2 tsp. dried tarragon

In a large saucepan, bring the water, rice, bouillon and butter to a boil. Reduce heat; cover and simmer for 45-60 minutes or until rice is tender. Drain if necessary; transfer to large bowl and cool completely. Steam green beans. Add the chicken, tomato, onions, and green beans to the rice; stir until blended. Combine the remaining ingredients. Drizzle over mixture and toss to coat, Refrigerate to chill.

Per 1 1/2 c. serving, 330 calories, 10 grams fat, 4 grams fiber