Brown Rice & Quinoa Grain Salad with Chicken & Avocado

All the nutrients you need for your busy day in one bowl! This grain salad is filled with fiber, good fats, veggies and just the right amount of protein and energy to keep you going all day long.

This sponsored recipe is brought by Uncle Ben’s as part of Food & Nutrition‘s Recipe Roundup program. Click for more recipes.


Recipe by Brittany L. Chin Jones, MS, RD, LD

Ingredients

  • 1 package Uncle Ben’s Whole Grain Medley Brown Rice and Quinoa
  • 6 cups baby kale salad mix
  • 12 ounces cooked, sliced chicken breast
  • 2 cups cherry tomatoes, halved
  • 1 ripe avocado, halved and scored into slices
  • 4 green onions, sliced

Directions

Prepare the rice according to the package directions, and let cool. Divide the baby kale salad mix among 4 shallow bowls. Add ¼ of the rice (about ½ cup), ¼ of the chicken, ¼ of the cherry tomatoes and ¼ of the avocado slices to each bowl. Top each salad bowl with 1 sliced green onion. Optional: add 1-2 tablespoons of your favorite oil-based dressing. Makes 4 servings.

Nutrition Information

Serving Size: 2 3/4 cups

CALORIES 221; TOTAL FAT 6g; SAT. FAT 1g; CHOL. 47mg; SODIUM 298mg; CARB. 21g; FIBER 3g; SUGARS 2g; PROTEIN 21g; POTASSIUM NA; PHOSPHORUS NA

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Brittany Chin Jones
Brittany L. Chin Jones, MS, RD, LD, is the owner of Blush Nutrition, LLC and the Continuing Education Chair for the South Carolina Academy of Nutrition and Dietetics (SCAND). Over the years she has served as the Piedmont Dietetic Association president, SCAND PR-Media Chair, and the Communications Chair for the Thirty and Under in Nutrition Dietetics member interest group. Follow her at BrittanyJonesRD.com and on Twitter and Instagram.