Basil Chicken and Rice Salad |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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This salad was inspired by Fluffy's Basil Tomato Salad #53427. I tweaked it to fit the Jorge Cruise 3 hour diet plan and added chicken to make this a one dish meal. Great to make ahead as the flavors really improve with time. I like to make this the night before and then I have it for lunch the next day. The cooking time is for the chicken if using fresh and for the rice. The 2/3 cup rice is measured after cooking.Bon Appetite! Ingredients:
2/3 cup brown rice, cooked (left over rice works well) |
2 tomatoes, chopped |
1 green bell pepper, chopped |
1 yellow bell pepper, chopped |
1/4 cup onion, chopped |
1 cup cucumber, diced in 1-inch pieces |
1/4 cup flat leaf parsley, chopped, fresh |
2 chicken breasts, cooked, diced (may use 6 oz canned chicken, drained) |
1 tablespoon olive oil |
1 tablespoon cider vinegar |
1 teaspoon dijon mustard |
1 teaspoon basil, dried |
1/4 teaspoon salt, to your taste |
1/8 teaspoon ground black pepper, to your taste |
Directions:
1. Mix together the oil, vinegar, mustard, basil, salt, and pepper.
2. Combine vegetables and fresh parsley in a medium bowl. Pour dressing over, toss to coat and let sit 5 minutes.
3. Add rice and chicken. Toss and serve. Or cover and chill until ready to serve.
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