Black Rice Salad with Chicken and Cherries

By Sarah | Wisconsin from Scratch
July 8, 2015
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Author Notes:

A beautiful pairing of black rice and red cherries blends together to create a crisp, salad bursting with flavor perfect for summer picnics

Sarah | Wisconsin from Scratch

Serves: 4-6

  • 3 cups Cooked black rice (from about 1 c uncooked), cooled
  • 1 pound Boneless chicken breasts
  • 4 tablespoons Olive oil, divided
  • 1 teaspoon Salt, divided
  • 1 teaspoon Black pepper, divided
  • 1 tablespoon Apple cider vinegar
  • 1 teaspoon Honey
  • 1 teaspoon Dijion Mustard
  • 1 1/2 cups Fresh sweet cherries, halved and pitted
  • 1/2 cup Chopped toasted pecans
  • 1/2 cup Finely chopped gresh parsely
  • 1/4 cup Finely Chopped Scallions
  1. Preheat oven to 400 degrees.
  2. Coat chicken breasts evenly with 1 Tbsp olive oil, then sprinkle evenly with ½ tsp salt and ½ tsp pepper. Roast in the oven at 400 degrees until cooked through and golden brown on the outside, about 25 minutes. Cool and shred.
  3. In a small bowl or jar, whisk together the remaining 3 Tbsp olive oil, the apple cider vinegar, honey, dijon mustard, ½ tsp salt and ½ tsp pepper.
  4. Combine the rice, chicken, dressing, cherries, pecans, parsley, and scallions in a large bowl, tossing to mix well. Season to taste with additional salt and pepper if needed.

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