A newly revived chicken and rice salad that is healthy and delicious and sure to please. Make up a batch to take to your next potluck or BBQ and everyone will be glad you came.
Ingredients
1 ½ teaspoons olive oil
8 oz boneless skinless chicken breast cut into bite sized pieces
½ onion chopped
2 ½ teaspoons curry powder (divided)
2 cups cooked long grain brown rice
1 large red bell pepper, chopped
2-3 green onions sliced thin
½ cup raisins
1 medium apple (granny smith or fuji) cored, peeled and chopped
Dressing:
1 ½ tablespoons olive oil
1-2 tablespoons lemon juice
½ teaspoon freshly ground pepper
½-1 teaspoon sea salt
Instructions
In a large pan over medium heat, add 1 ½ teaspoons olive oil, chicken pieces, chopped onion and
½ teaspoon curry powder.
Saute until chicken is cooked, about 5-8 minutes.
Cook brown rice according to package directions, allow 20-30 minutes.
In a large bowl, combine brown rice with bell pepper, green onion, raisins and apple.
In a small bowl, whisk 1 ½ tablespoons olive oil, 2 tablespoons lemon juice, remaining 1 teaspoon curry powder, salt and pepper to make dressing.
Add the cooked chicken and onion sauté to the rice.
Add the dressing and combine thoroughly. Serve with pita or naan bread, hummus and a place on a bed of greens if desired.
Recipe by Growing Weisser at https://www.growingweisser.com/curried-chicken-and-brown-rice-salad-revived