For a light lunch or satisfying snack, try topping lightly salted rice cakes with basil chicken salad! Fresh herbs and Greek yogurt create a creamy, tangy texture perfectly balanced by organic brown rice. Packed with protein and whole grains, this pairing will keep you full without weighing you down.

Basil Chicken Salad on Rice Cakes

Prep Time: 60 min | Servings: 8

Ingredients

• 8 Lundberg^® Organic Brown Rice Cakes – Lightly Salted
• 2 chicken breasts, cooked and diced
• 2 cups Greek yogurt
• 2 cups red grapes, halved
• 2 cups Honeycrisp apples, diced
• 1 1/2 cups basil, thinly sliced
• 2/3 cup red onion, diced
• 1 cup almonds, chopped
• 1/2 cup mayonnaise
• 2 Tbsp neutral oil
• 2 Tbsp honey
• 2 Tbsp dill, chopped
• 2 tsp sea salt
• 2 tsp black pepper, cracked
• Basil, for garnish
• Parsley, for garnish
• Black pepper, for garnish

Method

1. Cook the chicken: Heat neutral oil in a skillet over medium-high heat. Season chicken breasts with sea salt and cook, turning occasionally, until the internal temperature reaches 165°F. Let rest for 10 minutes, then dice and place in a large bowl.
2. Mix the salad: Add grapes, apples, red onion, and almonds to the chicken. Stir to combine. Add Greek yogurt, mayonnaise, basil, honey, dill, sea salt, and black pepper. Fold gently until fully incorporated.
3. Assemble and serve: Spread the salad on Lundberg^® Organic Brown Rice Cakes. Garnish with fresh basil, parsley, and cracked black pepper. Enjoy!

Tip: This recipe works equally well with Lundberg^® Organic Lightly Salted Thin Rice Cakes.

About the Author: Lundberg Family Farms

Lundberg Family Farms produces rice and chips along with their packaging, while also marketing organic foods. This family-owned company have been committed to growing crops responsibly, sustainably, and deliciously.