Grilled Chicken and Rice Salad
High in fiber and protein, this fresh, crunchy salad makes a satisfying lunch. We've kept our ingredient list simple but feel free to add some dried cranberries, raisins or any other veggies you like. This recipe makes 2 salads.
PREP TIME
1 hour / 0 mins
COOK TIME
10 minutes
Ingredients
For the chicken/marinade:
2 boneless, skinless chicken breasts, pounded to 1/2" thickness
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
For the salad assembly:
2 cups cooked brown rice (you can also use white or wild rice)
1/2 small red, white or sweet onion, thinly sliced
1/2 bell pepper, seeded, cored and chopped
1/2 can black beans, rinsed and drained
1 rib celery, chopped
Olive oil and balsamic vinegar, for drizzling
2 boneless, skinless chicken breasts, pounded to 1/2" thickness
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
For the salad assembly:
2 cups cooked brown rice (you can also use white or wild rice)
1/2 small red, white or sweet onion, thinly sliced
1/2 bell pepper, seeded, cored and chopped
1/2 can black beans, rinsed and drained
1 rib celery, chopped
Olive oil and balsamic vinegar, for drizzling
Directions
Marinade the chicken: Whisk together oil, vinegar, salt and pepper in a small bowl. Add chicken breasts to a resealable plastic bag and pour marinade into the bag. Close the bag and toss to coat all surfaces of the chicken with the marinade. Refrigerate for at least one hour and no more than two hours.
Preheat your grill or grill pan to medium-high. Place chicken on heat and cook for 10 minutes, flipping once in the middle of cooking. Remove chicken from heat and set aside to cool for a few minutes.
While the chicken is resting, assemble the salads. Arrange rice, onion, pepper, celery and beans on two serving dishes, dividing equally amongst the dishes. Slice chicken breasts and place one sliced breast each on top of the salads. Drizzle with oil and vinegar. Serve immediately.
Preheat your grill or grill pan to medium-high. Place chicken on heat and cook for 10 minutes, flipping once in the middle of cooking. Remove chicken from heat and set aside to cool for a few minutes.
While the chicken is resting, assemble the salads. Arrange rice, onion, pepper, celery and beans on two serving dishes, dividing equally amongst the dishes. Slice chicken breasts and place one sliced breast each on top of the salads. Drizzle with oil and vinegar. Serve immediately.
Looking for inspiration? Try these recipes:
Sweet Corn and Barley Salad
Loaded Quinoa Veggie Burgers with Herby Yogurt Sauce
Easy Bow Tie Pasta with Sun-dried Tomatoes
