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
Cooked black rice (from about 1 c uncooked), cooled
Boneless chicken breasts
Olive oil, divided
Black pepper, divided
Apple cider vinegar
1 1/2 cups
Fresh sweet cherries, halved and pitted
Chopped toasted pecans
Finely chopped gresh parsely
Finely Chopped Scallions
In This Recipe
Preheat oven to 400 degrees.
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.
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.
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.