If you watched AM live on NTV last Friday morning, this is the recipe that Kobi and I had so much fun showing our viewers how to make. It’s a simple, healthy way to make use of your left overs seeing as we are in January and we want to roll back the effects of December’s binge eating. With just a light drizzle of salad dressing, some cucumbers and colored pepper, a handful of black olives and dried Oregano for a bit of complexity, I could make a completely new dish from my left over rice and chicken; and a delectable one at that! Hope you give this a try and enjoy it as much as we did! Cheers!
- 2 cups cooked and chilled rice.
- 1 cup (pan fried) chicken breast, chopped
- 1 large tomato De-seeded and diced.
- Â½ large cucumber peeled, De-seeded and diced.
- 1 red pepper, diced
- 1 yellow pepper, diced
- 1 green pepper, diced
- Â½ cup black olives, sliced.
- Â½ tsp. oregano, dried.
- 1 tsp. desiccated coconut
- salad dressing of your choice.
In a large bowl; Add rice, tomatoes, cucumber, chicken, colored peppers, coconut, oregano and olives. Lightly toss the mixture until evenly combined.
Drizzle the dressing over salad and toss to blend. Sprinkle more coconut or dried oregano if desired.
Serve immediately or cover and refrigerate up to 1 day.
How easy was that!