This toss-together salad is perfect for your casual Sunday picnics. It also works great a weekday lunch option! Packed with rotisserie chicken, green beans, and cranberries, it’s the perfect mix of salty and sweet.
- Cook brown rice according to instructions. I like to rinse mine well with cold water and then bring it to a simmer with about 4 cups of water per cup of brown rice. Turn heat down to low and simmer until rice is tender, maybe 25-30 minutes. When rice is tender, drain off any extra water in the pot, cover, remove from heat, and let rice steam for five minutes. Then fluff with a fork and cool.
- For green beans, chop into about 2-inch pieces and bring a small pot of salted water to a simmer. Add green beans and blanch for 3 minutes until they are bright green, but still have some crunch to them. Drain and rinse with cold water to stop the cooking.
- In a medium bowl, whisk together olive oil, lemon, fresh thyme, salt, and pepper. Stir in brown rice.
- Fold in shredded chicken, dried cranberries, and green beans.
Chill salad until serving. Salad will keep well in the fridge for five days.