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
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Number of Servings: 6
- 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
Ingredients
1 Make dressing.
In a large bowl, whisk together vinegar, oil, maple syrup, salt, and pepper.
2 Assemble salad.
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).
Directions
Print This Shopping List
Condiments
- ¼ cup Apple Cider Vinegar
- 2 tablespoons Maple Syrup
Fresh Herbs
- ½ cup Fresh Italian Parsley
- ½ cup Fresh Mint Leaves
Fruit
- 1 whole Apple
- ½ cup Pomegranate Seeds
Grains
- 2 ½ cups Cooked Brown Rice
Meat
- 2 cups Cooked Chicken Breast
Oils
- 3 tablespoons Extra Virgin Olive Oil
Pantry
- ½ teaspoon Kosher salt
Vegetables
- ¾ whole English or Hothouse Cucumber
- 1/3 cup Red Onion
nuts
- ¼ cup Pecans
spices
- ¼ teaspoon Ground black pepper
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Thursday, December 2nd, 2010
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