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
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Ingredients
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3 cups
Cooked black rice (from about 1 c uncooked), cooled
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1 pound
Boneless chicken breasts
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4 tablespoons
Olive oil, divided
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1 teaspoon
Salt, divided
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1 teaspoon
Black pepper, divided
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1 tablespoon
Apple cider vinegar
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1 teaspoon
Honey
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1 teaspoon
Dijion Mustard
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1 1/2 cups
Fresh sweet cherries, halved and pitted
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1/2 cup
Chopped toasted pecans
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1/2 cup
Finely chopped gresh parsely
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1/4 cup
Finely Chopped Scallions
Directions
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Preheat oven to 400 degrees.
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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.
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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.
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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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