brown rice salad with grilled chicken |
from 'taste of home magazine |
this delightful dish is nutritious, simple to fix and brightens up any table. it's a terrific way to use up leftover chicken, and you can add veggies according to your liking. |
ingredients |
3 cups cooked brown rice |
2 cups cubed grilled chicken breast |
2 medium tart apples, diced |
1 medium sweet red pepper, diced |
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 |
in a large bowl, combine the first eight ingredients. |
in a jar with a tight-fitting lid, combine the vinegar, oil, lemon juice, salt and pepper; shake well. |
pour over the rice mixture and toss to coat. serve immediately or refrigerate. |
serve in a lettuce-lined bowl if desired. |
