Chicken and Brown Rice Salad
Portion Size: 1 ½ cups (3 oz. meat, ½ cup starch, ½ cup vegetables)
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 1/2 lb. boneless skin less chicken breasts or thighs | Trim all visible fat. |
| 2 teaspoons olive oil | |
| 2 cups asparagus pieces (2-inch pieces) | Wash all produce, prior to cutting |
| 2 cups medium yellow squash, | Wash and cut lengthwise in half, then crosswise into 1/4-inch thick slices |
| 4 cups hot cooked brown rice | See recipe for brown rice |
| 1 cup diced, seeded tomatoes | Wash, seeded and diced |
| 1 cup canned garbanzo beans | Rinsed and drained |
| 1/4 cup fresh basil, thinly sliced | Or 2 Tablespoons dried |
| 1/2 teaspoon salt | |
| Marinade Ingredient s½ cup olive oil ¾ cup soy sauce ½ cup lemon juice ½ cup Worcestershire sauce 2 tablespoons Dijon mustard 1 clove garlic, minced ¼ teaspoon pepper to taste |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Combine marinade ingredients in small bowl. Place chicken and 1/4 cup marinade in food-safe plastic bag; turn chicken to coat. Close bag securely and marinate in refrigerator 1 hour or as long as overnight. Reserve remaining marinade in refrigerator for dressing. | Store marinate and chicken in refrigerator at 40F degrees or less. |
| 2 | Remove chicken from marinade; discard marinade. Place chicken on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 12 to 13 minutes for medium rare (145°F) doneness, turning once. Remove; keep warm. | Discard Marinade. Check Temperature.Minimum Temperature 165°F for 15 seconds |
| 3 | Heat oil in large nonstick skillet over medium-high heat until hot. Add asparagus and squash; cook and stir 7 to 8 minutes or until tender. Toss with rice, tomatoes, beans, basil, salt and reserved marinade in large bowl. Chill. | |
| 4 | Carve chicken into thin slices. Serve warm over chilled rice salad. |
Posted in Chicken Dinner Recipes
