This is a recipe I got from my friend and yours, the Internet. However, I made a few adjustments, including adding chicken, to make the salad more of a meal than a side dish. You can find the original recipe here.
- 3 c. cooked whole grain rice (read – brown)
- 2 medium ripe tomatoes, chopped, plus juices
- 1/4 c. finely chopped red onion
- 1/4 c. finely chopped fresh cilantro
- 2 Tbsp. fresh lime juice
- 2 tsp. olive oil
- 2 boneless, skinless chicken breasts (about 1 lb), cut into pieces
- seasoning for chicken (I used a little cumin, garlic powder and salt)
Heat a large skillet over medium heat. Season chicken. Add olive oil to skillet. Add chicken and cook through…I wish I could tell you how long that takes, but I can’t…maybe 6 minutes. Just make sure it’s not pink inside so you don’t kill someone.
Combine rice, chopped tomatoes, onion, cilantro, lime juice and chicken in a medium bowl. Toss well.
Serves 6: 4 points per serving.
The original recipe recommends that you cover and refrigerate the salad until ready to serve. However, because I needed to taste it to make sure that it was good, (I hate trying a new recipe when other people are going to be eating it…but with my lunch group, there’s just no other way), I discovered that it is also delicious warm.
This one was a hit, for sure. One of the girls in my group said it was her favorite so far, although Dianne made a delicious chicken curry salad that I would put at the top. I’ll make that one in a few weeks and post the recipe with pictures. Delicious!