Adapted from Whole Foods Market recipes
This salad is full of the great summer flavors of cherries, basil and grilled chicken. Buying prepared grilled or roasted chicken will make it a snap to put together.
|3/4 cup brown basmati rice, rinsed |
|1 1/2 teaspoons fine sea salt, divided |
|2 tablespoons Ellyndale Organics™ Extra-Virgin Olive Oil|
|2 tablespoons balsamic vinegar |
|1 shallot, finely chopped |
|1/2 teaspoon freshly ground black pepper |
|1 pound cherries, pitted and quartered |
|1 pound prepared grilled or roasted chicken breast, diced (about 3 1/2 cups) |
|2 cucumbers, peeled and diced |
|1/2 small red onion, thinly sliced |
|1/2 cup NOW Raw Pecans,chopped|
|1/2 cup finely sliced basil leaves for garnish |
Bring 2 1/2 cups water to a boil in a small saucepan and stir in rice and 3/4 teaspoon of the salt. Bring back to a boil, stir again, cover and simmer until the rice is just tender but not mushy, about 40 minutes (not all the water will be absorbed). Drain rice and rinse briefly under cold water. Drain again.
Meanwhile, in a large bowl, whisk together oil, vinegar, shallot, pepper and remaining 3/4 teaspoon salt. Add cherries, chicken, cucumbers and onion and toss. Add rice and pecans and toss again. Serve at room temperature garnished with basil.
Makes 6 servings
Per serving: 380 calories (130 from fat), 14g total fat, 2g saturated fat, 65mg cholesterol, 650mg sodium, 40g total carbohydrate (4g dietary fiber, 12g sugar), 27g protein