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#Salad is boring no more! Spice up your life with The Cooking Doc's favorite dressing on a family salad recipe!

INGREDIENTS:

2 lbs boneless skinless chicken breast cooked (either grilled or sautéed) and cubed
½ small container of grape tomatoes, halved lengthwise
¼-½ cup sliced spring onion
½ cup minced Italian flat leaf parsley
½ cup dried cranberries
½ cup unsalted peanuts
½ cup sliced carrots
½ cup rinsed garbanzo beans
8 servings of slow cooked or instant brown rice

DRESSING INGREDIENTS:
6-8 green salad olives, chopped
1 ½ tablespoon dijon mustard
1/3 cup red wine vinegar
½ cup extra virgin olive oil
Mix Dijon Mustard, Olives, Red Wine Vinegar in a bowl. Slowly add Extra Virgin Olive Oil, mixing with a fork or whisk as you pour

DIRECTIONS:
1. Make rice. Use a little less water then they recommend and remove rice from heat a little early so you have al dente rice for the salad.

2. Spread finished rice on a baking sheet to cool to room temperature and dry

3. Mix rice and all ingredients above into a large bowl

4. Add dressing slowly, mixing while you add. Taste after ½ of dressing is in and adjust to your desires. Finish with a sprinkle of salt and pepper.

Substitutions: For a VERY low potassium version: Use white rice instead of brown rice, omit garbanzo beans, and substitute blanched green beans and yellow pepper for tomatoes/carrots.


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