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Brown Rice Salad with Grilled Chicken Recipe

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This delightful dish is nutritious, simple to fix and brightens up any buffet table. It's a terrific way to use up leftover chicken, and you can add veggies according to your family's liking. -Glenda Harper of Cable, Ohio

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Brown Rice Salad with Grilled Chicken Recipe

Prep/Total Time: 20 min.

Yield: 9 Servings

20 20

Ingredients

3 cups cooked brown rice
2 cups cubed grilled chicken breasts
2 medium apples, chopped
1 medium sweet red pepper, chopped
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 small bowl, whisk the vinegar, oil, lemon juice, salt and pepper. Pour over salad and toss to coat. Serve immediately or refrigerate. Serve in lettuce-lined bowls if desired. Yield: 9 servings.

Nutritional Analysis: One serving (1 cup) equals 236 calories, 11 g fat (1 g saturated fat), 26 mg cholesterol, 295 mg sodium, 23 g carbohydrate, 3 g fiber, 12 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1 lean meat, 1/2 fruit.

Originally published as Brown Rice Salad with Grilled Chicken in Light & Tasty October/November 2001, p37

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Brown Rice Salad with Grilled Chicken (5)

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Brown Rice Salad with Grilled Chicken

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Reviewed on May. 07, 2012 by administrator

This was an interesting recipe that I couldn't resist trying. Brown rice is always an eyecatcher and mixed with all those ingredients it was a keeper. Gave some away and they liked it, too.