27 Apr Rice Salad
2 lbs boneless skinless chicken breast cooked (either grilled or sautéed) and cubed
½ small container of grape tomatoes, halved lengthwise
¼-½ cup sliced spring onion
½ cup minced Italian flat leaf parsley
½ cup dried cranberries
½ cup unsalted peanuts
½ cup sliced carrots
½ cup rinsed garbanzo beans
8 servings of slow cooked or instant brown rice
6-8 green salad olives, chopped
1 ½ Tbs Dijon Mustard
1/3 Cup Red Wine Vinegar
½ Cup Extra Virgin Olive Oil
Mix Dijon Mustard, Olives, Red Wine Vinegar in a bowl. Slowly add Extra Virgin Olive Oil, mixing with a fork or whisk as you pour
1. Make rice. Use a little less water then they recommend and remove rice from heat a little early so you have al dente rice for the salad.
2. Spread finished rice on a baking sheet to cool too room temperature and dry
3. Mix rice and all ingredients above into a large bowl
4. Add dressing slowly, mixing while you add. Taste after ½ of dressing is in and adjust to your desires. Finish with a sprinkle of salt and pepper.
Substitutions: For a VERY low potassium version: Use white rice instead of brown rice, omit garbanzo beans, and substitute blanched green beans and yellow pepper for tomatoes/carrots.