Black rice salad with chicken and cherries

Delight in a unique blend of flavors with this black rice salad featuring succulent chicken and sweet, juicy cherries. A truly palatable feast!

Ingredients:

• 3 cups Cooked black rice (from about 1 c uncooked), cooled
• 450g Boneless chicken breasts
• 4 tablespoons Olive oil, divided
• 1 teaspoon Salt, divided
• 1 teaspoon Black pepper, divided
• 1 tablespoon Apple cider vinegar
• 1 teaspoon Honey
• 1 teaspoon Dijion Mustard
• 1 1/2 cups Fresh sweet cherries, halved and pitted
• 1/2 cup Chopped toasted pecans
• 1/2 cup Finely chopped gresh parsely
• 1/4 cup Finely Chopped Scallions

Instructions:

1. Preheat the oven until it reaches a temperature of 200 °C.
2. Evenly cover the chicken breasts with 1 tablespoon of olive oil, then evenly sprinkle with half a teaspoon of salt and half a teaspoon of pepper. Place in the preheated oven at 200 °C and cook until done and a golden brown crust forms on the outside, usually around 25 minutes. Allow the chicken to cool, then use a fork to shred it.
3. In a small bowl or container with a lid, mix together the remaining 3 tablespoons of olive oil, apple cider vinegar, honey, dijon mustard, half a teaspoon of salt, and half a teaspoon of pepper.
4. In a large bowl, combine the rice, shredded chicken, prepared dressing, cherries, pecans, parsley, and scallions, tossing everything together until well mixed. Taste and adjust the seasoning with more salt and pepper if necessary.

Summary:

• Calories: 2360 kcal
• Fat: 111 g
• Protein: 125 g
• Carbs: 222 g
• Potassium: 3057 mg
• Magnesium: 513 mg