Basil Chicken and Rice Salad

This salad was inspired by Fluffy's Basil Tomato Salad #53427. I tweaked it to fit the Jorge Cruise 3 hour diet plan and added chicken to make this a one dish meal. Great to make ahead as the flavors really improve with time. I like to make this the night before and then I have it for lunch the next day. The cooking time is for the chicken if using fresh and for the rice. The 2/3 cup rice is measured after cooking.Bon Appetite!

• Ready In: 30 mins
• Serves: 2

Ingredients

• 2⁄3 cup brown rice, cooked (left over rice works well)
• 2  tomatoes, chopped
• 1  green bell pepper, chopped
• 1  yellow bell pepper, Chopped
• 1⁄4 cup onion, chopped
• 1  cup cucumber, diced in 1-inch pieces
• 1⁄4 cup flat leaf parsley, chopped, fresh
• 2  chicken breasts, cooked, diced (may use 6 oz canned chicken, drained)
• 1  tablespoon olive oil
• 1  tablespoon cider vinegar
• 1  teaspoon Dijon mustard
• 1  teaspoon basil, dried
• 1⁄4 teaspoon salt, to your taste
• 1⁄8 teaspoon ground black pepper, to your taste

Directions

1. Mix together the oil, vinegar, mustard, basil, salt, and pepper.
2. Combine vegetables and fresh parsley in a medium bowl. Pour dressing over, toss to coat and let sit 5 minutes.
3. Add rice and chicken. Toss and serve. Or cover and chill until ready to serve.