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Brown Rice Salad with Grilled Chicken

 Brown Rice Salad with Grilled Chicken
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
9 ServingsPrep/Total Time: 20 min.


  • 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


  • 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 Facts: One serving (1 cup) equals 236 calories, 11 g fat (1 g saturated fat), 26 mg cholesterol, 295 mg sodium,

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Brown Rice Salad with Grilled Chicken (continued)

Nutritional Facts: 23 g carbohydrate, 3 g fiber, 12 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1 lean meat, 1/2 fruit.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.