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Blueberry Rice Chicken Salad

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Bursting with light, citrus flavor, this salad is easy to prepare.
2 / 2
4 to 6 servings SERVINGS

Ingredients

  • 2 cups brown rice, uncooked
  • 1 pound boneless, skinless chicken breasts
  • 1 cup (6 oz.) fresh blueberries
  • 2/3 cup chopped green onion
  • 1/4 cup packed chopped fresh basil
  • 1 tablespoon orange zest, optional
  • 1/3 cup fresh orange juice
  • 1/4 cup olive oil
  • 2 teaspoons minced garlic
  • 1/2 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup chopped roasted red pepper

Directions

  • Cook rice as directed on package. It should make 6 cups cooked rice.
  • Meanwhile, heat a pan of water to simmering. Add chicken and simmer until cooked, about 30 minutes. Drain, cool slightly, and chop into bite-size pieces.
  • In a large bowl, combine rice, diced chicken and remaining ingredients. Taste and adjust seasoning as desired. This recipe originally ran in the September 2005 edition of Capper’s Farmer.
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