3/4 cup cooked short-grain brown rice re-heated if necessary
4 ounces lean grilled chicken cut into ½-inch cubes
1 cup slivered kale leaves
1/3 cup (1-inch matchsticks) red bell pepper
2 tablespoons finely chopped whole green onion
2 tablespoons chopped Kalamata olives
2 tablespoons reduced-fat feta cheese
2 tablespoons light balsamic vinaigrette
3 fresh basil leaves slivered
Mediterranean Hot and Cold Brown Rice Salad
Add the rice, chicken, kale, red pepper, onion, olives and half of the feta to a small mixing bowl. Drizzle the dressing over top and toss the salad. Mound the mixture in a rimmed salad bowl. Top it with the remaining feta. Enjoy immediately.
Makes 1 serving.