Soups & Salads Gluten-Free

Basil Chicken Salad

For a light lunch or satisfying snack, try topping Lightly Salted Rice Cakes with Basil Chicken Salad! Our recipe calls for fresh herbs and Greek yogurt to create a creamy texture and tangy flavor that’s perfectly balanced by organic brown rice. Plus, this pairing is packed with protein and plenty of whole grains to fill you up without weighing you down. Isn’t that delicious?

Minutes

Servings

380

Calories

Ingredients

8

cakes

Organic Brown Rice Cakes - Lightly Salted suggested substitutions
2

chicken breasts, cooked, diced
2

cups

Greek yogurt
2

cups

red grapes, halved
2

cups

Honeycrisp apples, diced
1 ¹⁄₂

cups

basil, thinly sliced
²⁄₃

cups

Red onion, diced
1

cups

almonds, chopped
¹⁄₂

cups

mayonnaise
2

tbsp

neutral oil
2

tbsp

honey
2

tbsp

dill, chopped
2

tsp

sea salt
2

tsp

black pepper, cracked
Basil, garnish
Parsley, for garnish
Black pepper, for garnish

Nutrition Facts

Serving Size: 222g

Serves: 8

Amount Per Serving
Calories:		380
% Daily Value*
Total Fat: 27g		35%
	Saturated Fat: 4.5g
Cholesterol: 35mg		12%
Sodium: 710mg		31%
Total Carbohydrate: 20g		7%
	Dietary Fiber: 4g	14%
	Sugars: 13g	26%
Protein: 16g		32%

Instructions

Sauté chicken breasts in neutral oil on medium-high, turning occasionally. Season with sea salt. Cook until internal temperature reaches 165 degrees. Let rest for 10 minutes, dice, and set aside in a large bowl.
Add grapes, apples, red onion, and almonds. Stir to fully incorporate. Add Greek yogurt, mayo, basil, honey, dill, sea salt, and black pepper. Fold to fully incorporate.
Top with basil, parsley, and black pepper. Spread on Lundberg Organic Lightly Salted Rice Cakes. Enjoy!