A delicious and nutritious grilled chicken and brown rice salad with the crunch of snow peas and cashew nuts. The marinade adds a perfect balance of sweet and savory flavors to elevate the dish.
Ingredients: 2 cups cooked brown rice. 1 lb boneless, skinless chicken breasts. 1 cup snow peas, trimmed. 1/2 cup cashew nuts, chopped. 1/4 cup soy sauce. 2 tbsp olive oil. 2 tbsp honey. 1 tbsp rice vinegar. 1 tsp ginger, minced. 1 tsp garlic, minced. Salt and pepper to taste. Fresh cilantro for garnish.
Instructions: Preheat the grill to medium-high heat. Season chicken breasts with salt and pepper. In a small bowl, whisk together soy sauce, olive oil, honey, rice vinegar, ginger, and garlic to make the marinade. Place chicken in a resealable plastic bag and pour half of the marinade over it. Seal the bag and refrigerate for at least 30 minutes. Grill the marinated chicken for 6-8 minutes per side or until cooked through. Let it rest for a few minutes before slicing. In a large bowl, combine cooked brown rice, snow peas, and cashew nuts. Add the sliced grilled chicken on top. Drizzle the remaining marinade over the salad and toss gently to combine. Garnish with fresh cilantro and serve immediately.
Prep Time: 30 minutes
Cook Time: 15 minutes
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