Cook the brown rice: Rinse the brown rice in a fine-mesh strainer and drain well. In a medium saucepan, combine the brown rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes or until the water is absorbed and the rice is tender. Let cool completely.
Prepare the ingredients: In a large bowl, combine the cooked chicken breast, peas and carrots, red bell pepper, cucumber, and scallions.
Create the dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper until well combined.
Assemble the salad: Add the cooled brown rice to the bowl with the ingredients and toss to combine. Pour the dressing over the top and toss to coat.
Add feta cheese (optional): If using feta cheese, crumble it over the salad and toss gently to combine.
Refrigerate and serve: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. Serve the salad chilled, garnished with fresh parsley leaves if desired.
Food Safety Notes:
Cook the brown rice to an internal temperature of at least 165°F (74°C) to ensure food safety.
Handle and store the cooked chicken breast safely to prevent cross-contamination.
Keep the refrigerator at a temperature of 40°F (4°C) or below to prevent bacterial growth.
Cook the frozen peas and carrots according to package instructions to ensure food safety.
Health-conscious individuals: This recipe is a nutritious option, featuring whole-grain brown rice, lean protein from chicken breast, and a variety of colorful vegetables. The salad is low in calories and fat, making it a great addition to a weight management diet.
Vegetarians: This recipe can be easily adapted to exclude the chicken breast, replacing it with a plant-based protein source such as tofu or tempeh.
People with dietary restrictions: The recipe is free from common allergens like gluten, nuts, and soy, making it a good option for individuals with dietary restrictions.
Those on a budget: The recipe uses affordable ingredients like frozen peas and carrots, and the dressing can be made with pantry staples like olive oil and vinegar.
Busy individuals: The recipe is easy to prepare ahead of time, as the rice can be cooked and cooled in advance, and the dressing can be made separately.
Bad For:
Those with lactose intolerance or dairy sensitivities: The inclusion of feta cheese may be problematic for individuals with dairy intolerance or sensitivity.
High-carb diets: While brown rice is a whole grain, it is still a relatively high-carb ingredient. Individuals on a low-carb diet may want to modify the recipe to use a lower-carb rice alternative or reduce the serving size.
Keto dieters: The salad's carbohydrate content, including from the brown rice and bell pepper, makes it unsuitable for a ketogenic diet.
