While this picture is a chicken salad, it not exactly this one. Monica discovered a variation of this salad in “Yankee” magazine and we sort of “tweaked” it to the recipe below. Despite some of the things in it you may never have heard of, try it – it’s great!
5 scallions chopped
1 bag of salad topping, the kind with mostly nuts
2 cups of instant brown rice
1 small fennel bulb, core removed, sliced thinly
1 granny smith apple, peeled and thinly sliced
1 clove garlic thinly sliced
1 fresh lemon
5 tablespoons extra virgin olive oil (extra virgin is cold pressed and better for you)
1/3 cup of fresh parsley — finely chopped. (First cut the stems off — I know it is tedious but necessary)
Regular black pepper
3 pounds of skinless boneless chicken – cut into chunks
Bake the chicken and sprinkle garlic salt, pepper, and chicken rub on both sides. Prepare the brown rice and when it is done, put a few pats of butter in the bottom of the pot and the thinly sliced garlic clove in the bottom and cook until the garlic turns brown, mixing it all into the rice.
Once both the chicken and rice are done, put olive oil in the bottom of a large salad bowl, cut the lemon in half and squeeze the juice into the oil and sprinkle with a teaspoon of garlic salt. Throw everything into the bowl and mix it all up. Serve immediately — serves 6. High in protein.