Since we are nearing the hottest month of the year we have been trying to find some lighter lunches. This salad was served room temperature but could also be served cold. I believe at any temperature it will be well received.
We begin by roasting a whole chicken in the oven. To prepare the chicken we rinse and rub with olive oil and then add a generous amount of salt and pepper. You can add fresh herbs or sliced citrus to the cavity of a whole chicken to adapt the flavor to complement any meal. The chicken goes in the oven at 425 but then after the skin browns we usually turn it down to about 375 and then let it bake for the next one to one and a half hours depending on the size of your chicken. When the chicken is done, cover and let rest for about 20 mins. Once the chicken has cooled the children here at the farm enjoy what we call “pickin chicken”! They are meticulous in getting every inch of meat and setting aside all the bones with minimal assistance.
As a child my mother personally didnt prepare much meat in this way and so it took some practice and a little bit of effort in overcoming what initially seemed to make me a bit squeamish. I am proud that the children are so eager to pitch-in and hope it helps them when they are cooking for themselves one day. This recipe should serve the whole family with a bit leftover.
Brown Rice Salad
8 servings
4 c Roast Chicken (shredded)
1 16oz. package brown rice (cooked according to directions)
1 bunch, asparagus (ends trimmed, chopped)
1 bunch green onions (chopped)
1 sm. bag shredded carrots (or peel and shred 4-6 carrots)
4 Tbsp. Sesame Oil
4 Tbsp. Lime Juice
1/2 tsp. Salt
Cook chicken as directed above or purchase a rotisserie chicken from grocer and shred meat. Prepare rice according to package directions. Add Chicken, Asparagus, Green Onion and Carrots to cooked rice. Add salt and then toss salad with Sesame Oil and Lime Juice. Enjoy!
