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Categories:
brown rice tomatoes green bell pepper yellow bell pepper onion cucumber flat leaf parsley chicken breasts olive oil cider vinegar mustard basil salt ground black pepper
Viewed: 33 - Published at: 8 years agoIngredients
- 23 cup brown rice, cooked (left over rice works well)
- 2 tomatoes, chopped
- 1 green bell pepper, chopped
- 1 yellow bell pepper, Chopped
- 14 cup onion, chopped
- 1 cup cucumber, diced in 1-inch pieces
- 14 cup flat leaf parsley, chopped, fresh
- 2 chicken breasts, cooked, diced (may use 6 oz canned chicken, drained)
- 1 tablespoon olive oil
- 1 tablespoon cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon basil, dried
- 14 teaspoon salt, to your taste
- 18 teaspoon ground black pepper, to your taste
Method
- Mix together the oil, vinegar, mustard, basil, salt, and pepper.
- Combine vegetables and fresh parsley in a medium bowl.
- Pour dressing over, toss to coat and let sit 5 minutes.
- Add rice and chicken.
- Toss and serve.
- Or cover and chill until ready to serve.
