Brown rice and chicken salad

Brown Rice and Chicken Salad

In a medium size sauce pan bring to boil:

 3 cup water
1 cup long grained brown rice
just a dash of salt

When it comes to a boil, cover and turn to low for 45 min.  When the rice is cooled add it to the rest of the ingredients

In the meantime:

Bake 3 frozen Tyson's Fully Cooked Chicken Breasts according to directions and cut into bite sized pieces and place in a salad bowl

add to chicken:

1 celery stock chopped
1 carrot chopped into small pieces
1 green onion chopped
4 shiitake mushrooms chopped
2 tlbs fresh cilantro snipped
2 large basil leaves snipped in thin strips

Sauce:

Mix together:

3 Tlbs. Tahini (it is like peanut butter, only made with sesame seeds)
2 tsp. chickpea miso (this is fabulous to throw in your soups)
2 tsp. sesame oil
2 tsp. lemon juice
1/2 brown rice syrup (or agave or honey)
2 cloves garlic minced
1/8 tsp cayenne pepper
1/8 tsp mustard powder

When Rice has been added to salad bowl, mix in the sauce.

You can refrigerate at this point or serve!