Thursday, January 7, 2010

Brown Rice Salad With Chicken and Tomatoes

This recipe was inspired by one in the January/February issue of Everyday Food. I wanted something filling and different to take to work for lunch. This will work very well! You cook the brown rice in chicken stock, which adds flavor without the fat. (This recipe makes 6 servings and counts as ~5 WW points. To boost the nutritional value, you could add a bag of baby spinach.) Enjoy!

Brown Rice Salad With Chicken and Tomatoes
2 Tbsp. olive oil
2 tsp. red wine vinegar
1 garlic clove, minced
1/4 tsp. sugar
Salt and pepper to taste
1/2 English cucumber, chopped
1 pint grape tomatoes, halved
2 cups cooked brown rice (I used chicken stock in place of water.)
1 cup shredded Poached Chicken
1 tsp. dried dill

1. Combine olive oil, next 3 ingredients, and salt and pepper to taste. Combine cucumber and next 4 ingredients in a bowl; toss with olive oil mixture.

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