Truly Fresh Chicken and Rice Salad

Truly Fresh Chicken and Rice Salad Recipe

Cook extra rice the day before so you’ll be ready to whip up this delicious and nutritious meal. Use the suggested veggies or anything you have on hand. The more colorful, the better! Recipe submitted by Michele Malone.


2 packets True Lemon
Black pepper
2 cups jasmine or brown rice, cooked and chilled
2 chicken breasts, cooked and chopped
Assorted fresh chopped vegetables (such as red pepper, red onion, carrots, cabbage, mushrooms, green peas or beans, etc.)
1/4 cup chickpeas
1/2 an avocado, mashed
Fresh chopped cilantro
Teriyaki sauce or Tamari
Toasted sesame seeds, as garnish (optional)

  1. In a large bowl, begin with a layer of rice. Sprinkle with True Lemon and black pepper, then toss to combine. 
  2. In sections, place the chicken, vegetables, mashed avocado, and chickpeas.
  3. Sprinkle fresh cilantro on top, and drizzle with teriyaki sauce (or serve on the side). Top with toasted sesame seeds, if desired.

Prepare rice, chicken, and chopped veggies ahead of time for a quick throw-together meal!