Had a thigh and a leg left and a small piece of the breast ,and as I hate to waste food decided on a brown rice salad with chicken. Add some veggies and some fresh herbs and it's the perfect lunch!
It's simple and quick, the only thing that takes some time is cooking the rice. I chose a blend of brown rices and lots of fresh herbs.
For the rice:
1 cup of brown rice
2 cups of stock or water ( i used vegetable stock)
a splash of olive oil
For the salad:
1 carrot shredded
1 rib of celery finely chopped
Fresh parsley, marjoram and tarragon finely chopped
a large glug of olive oil
a splash of balsamic vinegar
salt and fresh pepper to taste
leftover shredded chicken
To make the rice mix all ingredients in a small pan and bring it to a boil. Bring the temperature down to the lowest setting and cook for 45 minutes.
Fluff with a fork and add a bit of salt to taste. Set aside to cool down.
In a large bowl mix the rice and chicken. Add the vegetables, herbs, olive oil and balsamic vinegar. Season to taste. Serve it cold or room temperature.