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
Cook time
Total time
Serves: 6 servings
  • 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
  • ⅓ cup Red Onion, finely chopped
  • 1 whole Apple, diced
  • ½ cup Pomegranate Seeds
  • ¼ cup Pecans, toasted and chopped
  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).
Related Posts Plugin for WordPress, Blogger...
Buffer this pagePin on PinterestShare on FacebookTweet about this on TwitterShare on Google+Share on StumbleUponShare on Yummly

Leave a reply

Rate this recipe: