Brown Rice Chicken Salad

This Brown Rice Chicken Salad will leave you full and satisfied. A nutritious, delicious, and simple meal the family will love.

Prep Time

10 mins

Cook Time

12 mins

Made With:

Free Range Boneless Skinless Chicken Breast Tenders

Ingredients

• 1¼ lbs Foster Farms Free Range Boneless Skinless Chicken Breast Tenders
• ¼ Cup Olive Oil
• ½ tsp Salt
• ¼ tsp Black Pepper
• 4 Cups Cooked Brown Rice
• 1 Cup Diced Celery
• ½ Cup Diced Red Onion
• ¼ Cup Chopped Green Onion
• 1 Cup Diced Red Bell Pepper
• ½ Cup Toasted Almonds, chopped
• ¼ Cup Shredded Parmesan Cheese
• ¼ Cup Dried Cranberries
• ½ Cup Chopped Fresh Basil
• ⅓ Cup Chopped Italian Parsley

Dressing

• ½ Cup Olive Oil
• 3 Cloves Garlic, minced
• 2 Tbsp Apple Cider Vinegar
• 2 Tbsp Honey
• 2 Tbsp Dijon Mustard
• ½ tsp Salt
• 1 tsp Black Pepper

Directions

In medium size skillet over medium-high heat, warm olive oil. Sprinkle chicken with salt and pepper, add to pan and sauté 4 minutes per side, until the temperature is at least 165°F. Remove chicken from pan and set aside. When chicken is cooled, dice into 3/4” cubes.

In large serving bowl, combine brown rice, celery, red onion, green onion, red bell pepper, almonds, Parmesan cheese, cranberries, basil and parsley. Stir well to combine. In small bowl, combine olive oil, garlic, apple cider vinegar, honey and mustard. Stir well to blend.

Add chicken to rice mixture. Slowly add dressing to cover, tossing to coat well. Sprinkle with salt and pepper; toss again to combine.

COOK CHICKEN TO A SAFE INTERNAL TEMPERATURE OF AT LEAST 165°F.

Always use a meat thermometer to determine the temperature. Do not rely solely on suggested cooking times. Cooking appliances vary in temperature and cooking times are a GUIDE ONLY.