Easy Spiced Chicken Salad with Brown Rice
This Easy Spiced Chicken Salad with Brown Rice is a perfect go-to this summer. With the healthy carbs, fibre and protein-kick, it'll fuel you all afternoon!
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Servings: 4
Ingredients
- 2 cups brown rice, cooked
- 4 cups chicken broth, low sodium optional, for cooking rice
- 2 large chicken breasts
- Spice mix for chicken I like ClubHouse's "La Grille" Chicken seasoning or use your favourite dried vegetables seasoning
- Olive oil
- 1 clove garlic minced
- 2 green onions
- 1 lemon
- 1 medium red pepper
- 3 mini cucumbers or 1.5 cups of cucumber, diced
- 3 tablespoon Fresh mint chopped
Instructions
- Cook the rice according to package instructions with chicken broth if using. Set aside to cool.
- While the rice cooks, cut the chicken breasts into bite-sized pieces. Cover with spice mix, turning in spice mix to coat chicken pieces. In a medium pan, heat a drizzle of olive oil on medium heat and cook for about 8-10 minutes until done (internal temperature of 165 degrees F.)
- While the chicken cooks, thinly slice the green onions and separate the white parts from the green tops. Dice the cucumbers and red pepper. Roughly chop the mint leaves.
- For the dressing, combine 3 tablespoon of olive oil, 1 clove of minced garlic, the white bottoms of the green onions, fresh lemon juice from ½ a lemon, and some mint. Whisk until combined.
- To serve, spread the rice out over a large platter, top with the cucumbers, red peppers, the green tops of the green onions and drizzle the dressing over everything.
- Place the chicken on top of the veggies and rice.
- Finish with some lemon zest and fresh ground pepper to taste. Serve.
Notes
Leftovers are great the next day. This salad with keep pretty well in the fridge for up to 3 days.
Adapted from from Good Food.