Recipe Summary

Prep time: 20 mins
Yield: 4 servings

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Asian Chicken and Vegetable Salad with Brown Rice
This recipe serves:   
3 cups leftover, cooked, short-grain brown rice
1 small red pepper, diced
2 stalks celery, diced
4 scallions, white and green part, thinly sliced
1 cup dried currants
1 leftover, cooked, boneless, skinless chicken breast, about 8 ounces
3 tablespoons low-sodium soy sauce
1 tablespoon canola oil
2 tablespoons 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 four, 8-ounce containers 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: 4
Per Serving
Calories 402 Carbohydrate 64 g
Fat 6 g Fiber 6 g
Protein 24 g Saturated Fat 1 g
Sodium 355 mg    


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