Make meal prep Monday easy breezy with chilled summer salads! They are a great way to use bone broth in the summer and are even toddler approved.
This recipe uses organic forbidden rice, 1 jar of Lemon & Garlic Bone Broth, a rotisserie chicken, rice wine vinegar, and red pepper for a delicious meal you can eat all week!
Chilled Chicken Salad:
- 1 cup forbidden rice (can sub in cauliflower rice as desired)
- 1 jar Lemon & Garlic Bone Broth
- Meat from 1 rotisserie chicken
- 1 jar of red peppers
- 1 bunch organic green onions, diced
- 1/4 cup extra virgin olive oil
- 1/4 cup rice wine vinegar
- 1 tsp of salt - or more!
Prepare the rice or cauliflower rice to the manufacturer's instructions using bone broth instead of water!
While this is cooking, take the meat off of the rotisserie chicken, dice the green onion, dice the peppers, and combine the oil, salt, and vinegar into a bowl and put in the refrigerator.
Once the rice is cooked, put it on a clean cookie sheet in the freezer for 15 - 20 minutes. Once the rice has stopped cooking, combine the rice with the other ingredients and let sit 1 hour or overnight.
Our family loves serving this in organic lettuce boats.
Bone sante,
Alysa
