Brown Rice Salad with Cherries and Chicken

Brown Rice Salad with Cherries and Chicken

Serves 6

This salad is full of the great summer flavors of cherries, basil and grilled chicken. Buying prepared grilled or roasted chicken (frozen or fresh) will make it a snap to put together. You can even substitute thawed frozen brown rice instead of cooking the basmati rice — you'll need about 2 1/4 cups.

  • 3/4 cup brown basmati rice, rinsed
  • 1 1/2 teaspoons fine sea salt, divided
  • 2 tablespoons 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 pecan halves, toasted and chopped
  • 1/2 cup finely sliced basil leaves
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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.

Nutritional Info: 
Per Serving:380 calories (130 from fat), 14g total fat, 2g saturated fat, 65mg cholesterol, 650mg sodium, 40g carbohydrate (4g dietary fiber, 12g sugar), 27g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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