Blueberry Rice Chicken Salad

Prepare this light and citrusy flavor salad with ease.



May 2018

Yield: 4 to 6 servings

Who says that salads have to be bland? Enjoy the antioxidant properties of blueberries and protein from the chicken. 

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

Instructions:

  1. Cook rice as directed on package. It should make 6 cups cooked rice.
  2. 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.
  3. 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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