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Blueberry Rice Chicken Salad

2 cups brown rice
1 lb. boneless skinless chicken breasts
1 cup (6 oz.) fresh blueberries
2/3 cup chopped green onion
1/4 cup packed chopped fresh basil
1 Tbsp. orange zest (optional)
1/3 cup fresh orange juice
1/4 cup olive oil
2 tsp. minced garlic
1/2 tsp. salt
1 tsp. freshly ground black pepper
1/4 cup chopped roasted red pepper

Cook rice as directed on package. (Should have 6 cups cooked.) Meanwhile, heat pan of water to simmering. Add chicken and simmer until cooked (about 30 minutes). Drain, cool slightly, and chop into bite-sized pieces.

In large bowl, combine rice, diced chicken, and remaining ingredients. Taste and adjust seasoning as desired. Serves 4 to 6

Shortcuts: Use precooked chicken, precooked rice, and/or bottled citrus dressing in place of the oil, juice, garlic, salt, and pepper.

 


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