Warm Brown Rice, Chicken, and Arugula Salad
Great salads don’t have to be cold. Enjoy this warm, hearty salad of brown rice, chicken, arugula, red pepper and Girard’s® White Balsamic Vinaigrette Dressing.
Ready In: 55 Minutes
Prep Time: 25 Minutes Cook Time: 30 Minutes
Bring 4 cups of water to a boil. Add rice, bring to a boil and stir. Reduce heat to a simmer and cover the pan with a lid. Cook the rice for about 20 minutes or until rice is tender.
Remove pan from heat and let the rice steam 5 additional minutes. While the rice is cooking, heat oil in a sauté pan and add peppers and zucchini and sauté until tender.
Remove bones from the chicken and either cut chicken meat into pieces or shred it. Drain any excess water from the rice and transfer to a large mixing bowl.
Season the rice with salt and pepper and add ½ cup of dressing and mix well.
Add remaining ingredients and the remaining ½ cup of dressing toss again and serve.
