Winter Chicken & Brown Rice Salad

This hearty winter salad is a wholesome meal-planning solution. Packed with lean chicken, brown rice, leafy greens, sweet potatoes, and a tart-sweet fruity vinaigrette, it’s as nutritious as it is delicious. Our Nantucket Seasoning, Garlic Infused Olive Oil, Estilo Affinato Balsamic, and Cranberry Pear Vinegar perfectly elevate the flavor.

Serves 4

Ingredients: 

Nantucket & Garlic Chicken: 

2 each chicken breasts 

1 tablespoon Nantucket Seasoning Blend 

1 tablespoon Garlic Infused Olive Oil 

Vinaigrette: 

2 tablespoons Estilo Affinato Balsamic Vinegar 

2 tablespoons Cranberry Pear Fruit Vinegar

¼ cup Garlic Infused Olive Oil 

1 tablespoon Dijon mustard 

1 tablespoon honey or agave 

2 cups cooked brown rice 

2 cups fresh kale, chopped 

6 to 8 bibb lettuce leaves 

1 cup cooked sweet potato, cut into cubes 

¼ cup radishes, sliced 

¼ cup canned mandarin oranges drained 

2 tablespoons dried cranberries 

2 tablespoons fresh mint leaves 

Instructions 

Pat the chicken dry with paper towels and sprinkle with Nantucket seasoning. Heat Garlic Infused olive oil in a large skillet over medium-high heat. Once hot, add the chicken and sear for about 4-6 minutes per side or until thoroughly browned and cooked. Remove from the skillet and set aside to rest before cutting into bite-sized pieces. 
To make the vinaigrette, combine the  Estilo Affinato dark balsamic, Cranberry Pear fruit vinegar, Garlic Infused olive oil, mustard, and honey in a medium bowl and whisk to combine. Refrigerate until ready to serve. 
Place cooked rice and kale in a large bowl and toss to combine. Transfer the kale/rice salad and bibb lettuce to a large serving bowl or platter. Top the salad with chicken, cooked sweet potatoes, radishes, mandarin oranges, dried cranberries, and mint. Drizzle the salad with vinaigrette or serve the vinaigrette on the side.