Asian Chicken and Vegetable Salad with Brown Rice


3/4 cup leftover, cooked, short-grain brown rice
1/4 small red pepper, diced
1/2 stalk celery, diced
1 scallion, white and green part, thinly sliced
1/4 cup dried currants
1/2 leftover, cooked, boneless, skinless chicken breast, about 2 ounces
2 teaspoons low-sodium soy sauce
1 teaspoon canola oil
2 teaspoons chopped parsley
freshly ground black pepper


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