Wednesday, May 8, 2013
Artichoke, Kale, Chicken & Brown Rice Salad
9:42 AM | 
Posted by
Cara Mia
.
As the weather gets warmer, salads can make a great meal. Can be eaten straightaway but is even tastier if you refrigerate overnight and eat for lunch the following day!
Ingredients
2 cups cooked brown rice (can make ahead of time)
¼ – ½ cup diced red onion, to taste
2 cups chopped kale, steams removed or baby kale leaves, chopped
6.5 oz Jar Cara Mia Marinated Artichoke Hearts
Juice of one lemon
Handful of fresh cilantro, chopped
4 sprigs-worth of fresh mint leaves, chopped
STAR California Extra Virgin Olive Oil to taste
2 boneless, skinless chicken breast halves, cooked and torn into bite-sized pieces
Directions
Assemble the salad: In a large bowl, mix together all the ingredients including the marinade from the Cara Mia Marinated Artichoke Hearts . Toss until well coated. Taste and add STAR California Extra Virgin Olive Oil to taste. Keep chilled until serving.
As the weather gets warmer, salads can make a great meal. Can be eaten straightaway but is even tastier if you refrigerate overnight and eat for lunch the following day!
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| Artichoke, Kale, Chicken & Brown Rice Salad |
2 cups cooked brown rice (can make ahead of time)
¼ – ½ cup diced red onion, to taste
2 cups chopped kale, steams removed or baby kale leaves, chopped
6.5 oz Jar Cara Mia Marinated Artichoke Hearts
Juice of one lemon
Handful of fresh cilantro, chopped
4 sprigs-worth of fresh mint leaves, chopped
STAR California Extra Virgin Olive Oil to taste
2 boneless, skinless chicken breast halves, cooked and torn into bite-sized pieces
Directions
Assemble the salad: In a large bowl, mix together all the ingredients including the marinade from the Cara Mia Marinated Artichoke Hearts . Toss until well coated. Taste and add STAR California Extra Virgin Olive Oil to taste. Keep chilled until serving.
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