3tablespoonswhite wine vinegar(or apple cider vinegar)
2tablespoonsnonfat plain Greek yogurt
1/4teaspoonsaltor to taste
For the Bowl
1/3cupUS grown long-grain brown rice
3/4cupwater or unsalted chicken stock
6ouncesshredded rotisserie chicken breast(or any cooked chicken breast)
1/4cupthin sliced sweet onion
2tablespoonsroasted sunflower seeds
To Make the Dressing
Combine the olive oil, honey, vinegar, Greek yogurt, dry mustard, onion powder, poppy seeds, and salt in a jar. Cover and shake well until everything is smooth and combined. Set the dressing aside.
To Cook the Rice
Combine the rice and water (or stock) in a medium saucepan. Bring the mixture to a boil. Reduce to heat to low, cover, and let the rice simmer for about 40 minutes, or until cooked.If using a rice cooker, combine the rice and liquid and turn it on. It will turn off when the rice is cooked.
If desired, chill the rice for several hours or overnight.
To Assemble the Bowls
Combine the cooked brown rice, greens, chicken breast, blackberries, strawberries, and onion in a large mixing bowl. Toss gently to combine.
Pour all (or the desired amount) of dressing over the ingredients and toss again.
Divide the mixture into two bowls. Sprinkle each portion with 1 tablespoon of sunflower seeds.
If desired, double or triple the rice and liquid. You can keep extra in the refrigerator for 3-5 days or in the freezer for up to 6 months.