Chilled Chicken Salad Made With Bone Broth!

Make meal prep Monday easy breezy with chilled summer salads! They are a great way to use bone broth in the summer time and are toddler approved.

This recipe uses organic forbidden rice, 1 jar of bone broth, a rotisserie chicken, organic rice wine vinegar and red pepper for a scrumptious meal you can feed a crowd with our eat at work all week! 

Have you used Forbidden Rice? It is my favorite rice to use because it is non-glutinous, rich in antioxidants, vitamin E and more! However it is not low carb and this recipe is SCRUMPTIOUS without rice if you’re following a low carb diet!

Black rice may be the highest source of anthocyanin antioxidants we know of - higher than blueberries! Studies correlate anthocyanin with prevent cardiovascular disease, protecting the body from free radicals, improving brain function, reducing inflammation!

Chilled Chicken Salad: 

  • 1 C Forbidden Rice
  • 1 Jar Trolley Dodger 
  • Meat from 1 Rotisserie chicken
  • 1 jar of organic red peppers
  • 1 bunch organic green onions diced
  • 1/4 C Organic olive oil
  • 1/4 C organic rice wine vinegar
  • 1 tsp of salt - or more! 

Prepare the rice or cauliflower rice to the manufacturer's instructions using Trolley Dodger instead of water!

While this is cooking, take the meat off of the rotisserie chicken, dice the green onion, dice the peppers and combine the oil, salt vinegar into a bowl and put in the refrigerator. 

Once the rice is cooked, put it on a clean cookie sheet in the freezer for 15 - 20 minutes. Once the rice has stopped cooking, combine the rice with the other ingredients and let sit 1 hour or overnight. 

Our family loves serving this in organic lettuce boats. 

Bone-appetite!
Alysa

 

chilled chicken salad