Brown Rice Salad with Grilled Chicken |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 9 |
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This delightful dish is nutritious, simple to fix and brightens up any buffet table. It's a terrific way to use up leftover chicken, and you can add veggies according to your family's liking. -Glenda Harper of Cable, Ohio Ingredients:
3 cups cooked brown rice |
2 cups cubed grilled chicken breasts |
2 medium apples, chopped |
1 medium sweet red pepper, chopped |
2 celery ribs, finely chopped |
2/3 cup chopped green onions |
1/2 cup chopped pecans |
3 tablespoons minced fresh parsley |
1/4 cup cider vinegar |
3 tablespoons canola oil |
1 tablespoon lemon juice |
1 teaspoon salt |
1/4 teaspoon pepper |
lettuce leaves, optional |
Directions:
1. In a large bowl, combine the first eight ingredients. In a small bowl, whisk the vinegar, oil, lemon juice, salt and pepper. Pour over salad and toss to coat. Serve immediately or refrigerate. Serve in lettuce-lined bowls if desired. Yield: 9 servings.
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