Chicken and Brown Rice Salad

This salad is an excellent way to use leftover brown rice and chicken, providing a balanced, fiber-rich meal packed with lean protein and fresh vegetables.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 4 cups lettuce, chopped · 27 kcal in the whole recipe
• 2 cups cooked brown rice · 545 kcal in the whole recipe
• 2 cups cooked skinless chicken breast, diced · 361 kcal in the whole recipe
• 1 medium tomato, cored and diced · 31 kcal in the whole recipe
• 1 medium green pepper, cored and diced · 23 kcal in the whole recipe
• 1 tablespoon olive oil · 120 kcal in the whole recipe
• Juice of 1 lemon · 9 kcal in the whole recipe
• 2 tablespoons flavored vinegar · 5 kcal in the whole recipe
• Hot pepper sauce to taste (optional)
• Italian herb mix and black pepper to taste (optional)

Method

1. Chop the lettuce, tomato, and green pepper, and dice the cooked chicken breast.

   

2. In a large salad bowl, combine the chopped lettuce, cooked brown rice, diced chicken, tomato, and green pepper.

   

3. Whisk together the olive oil, lemon juice, and flavored vinegar in a small bowl, then pour over the salad and toss gently.

   

4. Season with hot pepper sauce, Italian herbs, and black pepper to taste, then serve immediately.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.