Brown Rice Chicken Salad

• 1 1/4 pounds Foster Farms chicken tenders
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups brown rice
• 1 cup diced celery
• 1/2 cup red onion
• 1/4 cup green onion
• 1 cup red bell pepper
• 1/2 cup toasted almonds chopped
• 1/4 cup Parmesan cheese
• 1/4 cup dried cranberries
• 1/2 cup fresh basil
• 1/3 cup Italian parsley
• 1/2 cup olive oil
• 3 cloves garlic minced
• 2 tablespoons apple cider vinegar
• 2 tablespoons honey
• 2 tablespoons dijon mustard
• 1/2 teaspoon salt
• 1 teaspoon black pepper

1. In medium size skillet over medium-high heat, warm olive oil. Sprinkle chicken with salt and pepper, add to pan and saute 4 minutes per side, until cooked through. Remove chicken from pan and set aside. When chicken is cooled, dice into 3/4" cubes.
2. In large serving bowl, combine brown rice, celery, red onion, green onion, red bell pepper, almonds, Parmesan cheese, cranberries, basil and parsley. Stir well to combine. In small bowl, combine olive oil, garlic, apple cider vinegar, honey and mustard. Stir well to blend.
3. Add chicken to rice mixture. Slowly add dressing to cover, tossing to coat well. Sprinkle with salt and pepper; toss again to combine.

foster, olive oil, salt, black pepper, brown rice, celery, red onion, green onion, red bell pepper, parmesan cheese, cranberries, fresh basil, italian parsley, olive oil, garlic, apple cider vinegar, honey, mustard, salt, black pepper

Taken from www.yummly.com/recipe/Brown-Rice-Chicken-Salad-578754 (may not work)