Directions

1. In medium size skillet over medium-high heat, warm olive oil. Sprinkle chicken with salt and pepper, add to pan and sauté 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.