Brown Rice Salad with Chicken, Apples, and Pomegranate Arils

rice salad

This easy salad is a twist on my old staple Herbed Grains Salad.  With the addition of some cooked chicken on top, it becomes a whole meal.  If you’re short on time, buy a packet of pre-cooked brown rice and use a store-bought rotisserie chicken.

Brown Rice Salad with Chicken, Apples, and Pomegranate Arils

Total Time: 30 minutes

Yield: 6 servings

Ingredients

  • 3 tablespoons Extra Virgin Olive Oil
  • ¼ cup Apple Cider Vinegar
  • 2 tablespoons Maple Syrup
  • ½ teaspoon Kosher salt
  • ¼ teaspoon Ground black pepper
  • 2 ½ cups Cooked Brown Rice
  • ½ cup Fresh Italian Parsley, rough chopped
  • ½ cup Fresh Mint Leaves, rough chopped
  • 2 cups Cooked Chicken Breast
  • ¾ whole English or Hothouse Cucumber
  • 1/3 cup Red Onion, finely chopped
  • 1 whole Apple, diced
  • ½ cup Pomegranate Seeds
  • ¼ cup Pecans, toasted and chopped

Instructions

  1. In a large bowl, whisk together vinegar, oil, maple syrup, salt, and pepper.
  2. Add apple, cucumber, onions, parsley, mint, and rice to the bowl and toss to combine. Serve on a platter with chicken cubes on top (or make individual bowls or plates with chicken on top).
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