Chicken Rice Picnic Salad

Chicken & Rice Picnic Salad

Just a moment please...

Yield
Serves 4-6.
Prep Time
Cook Time
Total Time

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.

Ingredients

1 cup brown rice, cooked and cooled
2 cups shredded rotisserie chicken
2 cups green beans, blanched
1/2 cup dried cranberries
1/4 cup olive oil
1/2 lemon, juice only
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon fresh thyme
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Directions

  1. 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.
  2. 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.
  3. In a medium bowl, whisk together olive oil, lemon, fresh thyme, salt, and pepper. Stir in brown rice.
  4. Fold in shredded chicken, dried cranberries, and green beans.

Chill salad until serving. Salad will keep well in the fridge for five days.