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Artickoke Kale Chicken and Brown Rice Salad
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.
