dish
Asian Chicken and Vegetable Salad with Brown Rice

4
Serves
402
Calories
13
Nutrients
12
Vitamins

Ingredients

3 cups leftover, cooked, short-grain brown rice
1 small red pepper , diced
1 cup dried currants
3 tablespoons low-sodium soy sauce
1 tablespoon canola oil
2 tablespoons chopped parsley

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

Nutrition Information

Number of Servings: 4
Serving Size
0
Calories
402
Protein
24 g
Total Carbohydrate
64 g
Dietary Fiber
6 g
Soluble Fiber
1 g
Insoluble Fiber
3 g
Sugar
25 g
Total Fat
6 g
Saturated Fat
1 g
Monounsaturated Fat
3 g
Polyunsaturated Fat
0 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
0 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
0 g
Percent Calories from Protein
24 %
Percent Calories from Carbohydrate
63 %
Percent Calories from Fat
13 %
Vitamin A
800 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
10 mg
Vitamin B6
1 mg
Vitamin B12
0 mcg
Biotin
0 mcg
Vitamin C
41 mg
Vitamin D
0 IU
Folate
24 mcg
Vitamin E
1 IU
Vitamin K
47 mcg
Pantothenic Acid
0 mg
Calcium
76 mg
Iron
0 mg
Phosphorus
135 mg
Potassium
498 mg
Sodium
355 mg
Zinc
2 mg