Recipe Summary

Prep time: 20 mins
Yield: 1 servings
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Asian Chicken and Vegetable Salad with Brown Rice

This recipe serves: 
3/4 cup leftover, cooked, short-grain brown rice
1/4 small red pepper, diced
1/2 stalk celery, diced
1 scallion, white and green part, thinly sliced
1/4 cup dried currants
1/2 leftover, cooked, boneless, skinless chicken breast, about 2 ounces
2 teaspoons low-sodium soy sauce
1 teaspoon canola oil
2 teaspoons chopped parsley
freshly ground black pepper
Cooking Instructions
1. Combine the rice, red pepper, celery, scallions and currants in a medium bowl. Set aside.

2. Cut the chicken into 1/2-inch cubes. Add to the rice and mix well.

3. Add the soy sauce, canola oil, parsley and fresh pepper to the chicken and rice mixture. Mix well and taste for seasoning.

4. Spoon into an airtight container and refrigerate. This recipe can be made in advance and stored in the refrigerator for 3 days. (This recipe can be made vegetarian by substituting firm tofu for the cooked chicken.)

Serving Size: 1 1/2 cups

Nutritional Information

Number of Servings: 1

Per Serving

  • Calories
  • 402
  • Carbohydrate
  • 64 g
  • Fat
  • 6 g
  • Fiber
  • 6 g
  • Protein
  • 24 g
  • Saturated Fat
  • 1 g
  • Sodium
  • 355 mg