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Chicken and Rice Salad

Prep Time5 minutes
Cook Time1 hour 30 minutes
Servings - 4 persons

Ingredients 

  • 1 cup brown rice ($.40)(See how to bake brown rice in the oven here.)
  • 1 cup white rice ($.20)
  • 2 B/S chicken breasts ($2) Ha! Nice! Funny how I just wrote about using other cuts of chicken this morning! I'm using up a "stockpile" package! And yes, will still use B/S chicken every now and again!
  • 2 tsp extra virgin olive oil ($.10)
  • 1 tsp garlic powder ($.02)
  • Salt pepper, to taste
  • 1 cup frozen pineapple ($.50) Bought with $.75 coupon!
  • 1 cup chopped almonds ($.50) Bought with $1 coupon!
  • 1/2 cup apple juice ($.15)
  • 2 heads broccoli ($1) Price matched last week

Instructions

  • Cook brown rice as directed on package. (It takes much longer than the white rice!)
  • Cook white rice. (Note: I made 1 cup of brown rice and it didn't expand-o like white rice does, so I ended up making another cup of white rice to make some extras for leftovers!) Bring 2.5 cups of water to boil. Add 1 cup of uncooked rice.
  • Return water to a bowl. Cover and reduce heat to medium. Cook for 20 minutes. Remove from heat and fluff with fork.
  • Bake chicken with olive oil, garlic powder and salt and pepper sprinkled over the top. Bake at 350 for 50-60 minutes.
  • Remove and let cool. Then dice into bite size pieces.
  • In large bowl, combine cooked rices, apple juice, diced chicken, diced pineapple and chopped (or sliced) almonds. Add about 2-3 tsp pan juices from chicken for some extra flavor (optional). Stir through. Refrigerate for at least 2 hours.
  • Steam broccoli just before you are ready to eat.
  • Serve chilled chicken and rice salad with steamed broccoli.