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Chicken Salad Grain Bowls
These bowls are a happy surprise! One afternoon I wanted a quick lunch so I threw a bunch of random leftover ingredients together.
I had cooked cold quinoa and leftover grilled chicken in the fridge, so I chopped up the chicken then added the remaining ingredients because that’s what I had on hand that day.
The result is a really Tasty & Quick cold lunch idea, so I thought I’d share this here with you all.
As always, I encourage you to adjust and add ingredients you happen to have on hand – celery and green onions would be awesome additions too! Have fun with it.
Excellent for meal prep!
Divide into servings and keep in the fridge for up to 3 days. Simply pull your loaded delicious bowl out of the fridge and enjoy!
âž¡ï¸Rachel’s Tip:
Many health food stores and Amazon carry apple juice sweetened dried raisins. Golden raisins are delicious too.
🋠ALWAYS use freshly-squeezed lemon juice from an actual fresh lemon. Bottled lemon juice from the store will give your salad a strange metallic or overly acidic taste.
Want to get the most juice possible from each of your fresh lemons? Of course, we do! Here’s a quick trick:
On your counter or a cutting board, press and roll your lemon back and forth very firmly with your hands.
The rolling loosens and breaks down some of the citrus membranes and makes the outside a little more pliable. This makes it easier to squeeze which also means you’ll likely get more juice from your squeeze.
Let me know how this works for you!
4 servings
Ingredients:
- 2 cups rotisserie or leftover grilled chicken, chopped
- 1 large carrot, peeled and grated
- 1/2 red onion, diced or chopped
- 2 green apples, diced
- 4 Tbsps fresh parsley leaves, chopped
- handful of raw pecans or walnuts, chopped
- sea salt and ground pepper, to taste
- 2 cups cooked brown rice or quinoa
- ¼ cup raisins
- dollop of Greek yogurt if desired
Dressing:
- juice of 1 fresh lemon
- 2 tsps fresh lemon zest
- 2 Tbsps extra virgin olive oil
- 1 fresh garlic clove, minced
Instructions:
Chop the chicken, grate the carrot, dice the onions, and apples. Squeeze a bit of lemon juice all over the diced apples to prevent them from browning. Coarsely chop the parsley and pecans.
Add cooked grains into a large salad bowl.
Add in all the prepped ingredients together with the raisins.
In a small bowl combine all dressing ingredients and whisk really well.
Just before serving, drizzle salad with your dressing and toss to combine.
Stays good in the fridge for 2-3 days.
Enjoy!
â¤Rachel
Ingredients
- 2 cups rotisserie or leftover grilled chicken, chopped
- 1 large carrot, peeled and grated
- 1/2 red onion, diced or chopped
- 2 green apples, diced
- 4 Tbsps fresh parsley leaves, chopped
- handful of raw pecans or walnuts, chopped
- sea salt and ground pepper, to taste
- 2 cups cooked brown rice or quinoa
- ¼ cup raisins
- dollop of Greek yogurt if desired
Dressing:
- juice of 1 fresh lemon
- 2 tsps fresh lemon zest
- 2 Tbsps extra virgin olive oil
- 1 fresh garlic clove, minced
Instructions
- Chop the chicken, grate the carrot, dice the onions, and apples. Squeeze a bit of lemon juice all over the diced apples to prevent them from browning. Coarsely chop the parsley and pecans.
- Add cooked grains into a large salad bowl. Add in all the prepped ingredients together with the raisins.
- In a small bowl combine all dressing ingredients and whisk really well.
- Just before serving, drizzle salad with your dressing and toss to combine.
- Stays good in the fridge for 2-3 days.
- Enjoy!
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