Description:

A lovely and filling summery salad dish that is good even without the chicken!

Source:

D. Lishus

Serves/Makes:4-6

Ingredients

• Dressing:
• 1/3 cup (80 ml) of lemon juice
• 3/4 cup (175 ml) olive oil
• 1-1/2 tbsp (20 ml). chopped garlic
• 2 tsp (10 ml). dried tarragon
• 1 tsp (5 ml). dried oregano
• 1 tbsp (15 ml). ground mustard
• 3 tbsp (45 ml). honey
• salt and pepper
• 2 large chicken breasts, grilled or cooked your favorite way and shredded
• 3 cups (700 ml) cooked brown rice
• 1/2 medium onion, chopped
• 1 tbsp (15 ml). chopped garlic
• 2 large zucchini, washed and sliced into 1/2 circles, about 1 inch thick
• 1/2 red bell pepper, chopped
• 1 cup (225 ml) mung bean sprouts, washed (optional)
• 2 tbsp (30 ml). olive oil
• 1/4 cup (60 ml) chicken broth or veggie stock
• garnish: toasted sesame seeds (optional)

Preparation

• Dressing:
• Whisk together the first seven ingredients very well, adding salt and pepper to taste, and chill or set aside while you assemble the salad.
• Salad:
• Heat the olive oil in a large pan and saute the garlic, red pepper, and onions for a few minutes, until soft.
• Add the zucchini and broth and continue to cook until the zucchini are almost done, but still crispy.
• Remove pan from heat and set aside to cool.
• In a large bowl, combine the cooked brown rice, the shredded chicken and the sauteed vegetables.
• Toss well with the reserved dressing and add the sprouts.

Comments

This is a lactose-free recipe. Serve at room temperature with some nice bread and enjoy!