Chicken and Rice Salad

Prep time: 10 minutes 

Cooking time: 30 minutes

Yields: 5


1 cup rice (organic) (wild, white, or brown, any kind.)

1 lb chicken breasts or chicken tenderloins

1/4 cup extra-virgin olive oil

3 tablespoons red-wine vinegar (optional)

3 tablespoons finely chopped shallots (optional)

1/4 teaspoon freshly ground pepper

1/2 cup diced/shredded cheese, like cheddar (optional) (organic)

1 cup chopped onion

1 ripe but firm avocado, diced (optional)

3/4 cup diced fresh tomatoes

shred fresh kale or spinach by hand or buy shredded lettuce (use any amount desired)



Soak and cook rice as package recommends.

Cook chicken in separate pan with oil or butter, salt, garlic, paprika, and pepper if desired.

Mix together all other ingredients in a bowl. You could melt cheese on chicken separately if you like.

Toss rice in the bowl of ingredients and serve with whole chicken breasts. You can also shred hot chicken using beater attachments fixed on an electric mixer in a deep bowl, on medium or high speed - a quick way to shred a lot of chicken. :)