Chicken Tender and Brown Rice Salad (Melodie)

Chicken:

1 1/4 lbs. chicken tenders or chicken

1/4 cup olive oil                                                    

1/2 tsp. salt

1/4 tsp. black pepper

Salad:

4 cups cooked brown rice                                  

1 cup diced celery                                        

1/2 cup red onion                                         

1/4 cup chopped green onion                       

1 cup diced red bell pepper                          

1/2 cup toasted almonds, chopped 

1/4 cup shredded Parmesan cheese

1/4 cup dried cranberries

1/3 cup chopped fresh basil

1/3 cup chopped Italian parsley

                            

Dressing:

3/4 cup olive oil                                          

3 TBS. apple cider vinegar                                      

1 - 3 TBS. Dijon mustard, to taste                  

1 tsp. salt                            

3 cloves garlic, minced                         

3 TBS. honey

1 tsp. black pepper

Cut chicken into bite size pieces.  In medium-sized skillet over medium-high heat, warm olive oil.  Sprinkle chicken with salt and pepper, add to pan and sauté 4 - 6 minutes per side, until cooked through.  Baking the chicken will cut down on fat a little.  Remove chicken from pan and set aside.  When chicken is cool, dice into 3/4 inch cubes.

In serving bowl, mix together salad ingredients.  Stir well to combine.  In small bowl combine olive oil, garlic, apple-cider vinegar, honey and mustard.  Stir well to blend.

Add chicken to rice mixture.  Slowly add dressing to cover, tossing to coat well.