Crunchy Citrus Rice Salad (with or without Chicken)

The tart and citrus tang of the grapefruit juice used to cook the rice in this tasty, crunchy, and super nutritious superfood salad recipe creates a depth of flavor you simply cannot imagine until you actually taste it! 

 

You’ll note the sweet and sour grapefruit notes, the crunchy, crispy edamame, cashews, and sunflower seeds, the chewy tart dried cranberries, the fresh, green snap peas, and fragrant cilantro – all working together for a superfood, super-salad, with super flavor!

 

Crunchy Citrus Rice Salad (with or without Chicken)

1 cup white rice
2 1/4 cups sparkling grapefruit juice
1 Tbs. olive oil
2 boneless, skinless chicken breasts (optional)
sea salt and pepper

1 cup sugar snap peas, fresh
1 cup crunchy salad mix topper: dried edamame, cashews, sunflower seeds, cranberries
2 Tbs. fresh cilantro

 

In a medium to large pot, bring the rice and grapefruit juice to a boil.

Add the oil and chicken breasts (optional), seasoning with salt and pepper.

Reduce heat to a simmer.

Cover 3/4 of the way with a lid and cook until the rice is tender and the chicken has cooked through.

 

Remove from heat. 

 

Add the snap peas to the pot, just on top, and cover tightly. 

 

Let sit for 5 minutes, until the peas are bright green but still crunchy.

 

Stir well, adding in the crunchy topping.

 

Plate and serve with chopped, fresh cilantro and additional salt and pepper.