Brown Rice And Herb Chicken Salad Recipe

About this recipe

A hearty and diabetic-friendly dinner option featuring tender chicken, nutty brown rice, and a zesty herb vinaigrette. Perfect for solution seekers looking for a balanced and flavorful meal.

Ingredients

• 25 g Parsley
• 1 kg Whole Farm Premium Brown Rice
• 500 g 24 Mantra Organic Malka Masoor
• 2 x 400 g Good To Go Boneless Chicken Breast - Pack Of 2
• 100 g Garlic - Single Clove
• 5Ltr Vittorio Pomace Olive Oil
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 1 pc (10 g) On1Y Oregano Dried Herb

Instructions

1. 1. Cook 1 1/2 cups of brown rice according to package instructions. If the rice turns out sticky, rinse it under cold water and set aside.
2. 2. In a separate pot, cook 1 1/2 cups of brown rice in boiling water until they are tender but still slightly firm to the bite. Drain and rinse under cold water.
3. 3. While the rice is cooking, heat 1 tablespoon of olive oil in a skillet over medium heat. Add 300 g of diced chicken breast and cook for 6-8 minutes, stirring occasionally, until fully cooked and golden brown. Set aside.
4. 4. In a large mixing bowl, combine the cooked rice and 1/2 cup of chopped fresh parsley.
5. 5. In a small bowl, whisk together 1 clove of minced garlic, 3 tablespoons of olive oil, 2 tablespoons of lemon juice, and 1 teaspoon of dried oregano to make the vinaigrette.
6. 6. Pour the vinaigrette over the rice mixture. Toss well to combine and ensure everything is evenly coated.
7. 7. Add the cooked chicken to the salad and gently mix. Taste and adjust seasoning with additional lemon juice or olive oil if desired.
8. 8. Serve the salad warm or at room temperature, optionally paired with a fresh tomato salad for a complete meal.