Brown & Wild Rice Italian Chicken Salad

adapted from Picky Palate

2 cups uncooked brown rice
8 ounces cooked wild rice (buy pre-cooked at Trader Joe’s)
1½ cups cooked shredded chicken breasts
3½ ounces feta cheese
10 ounces grape tomatoes, quartered
10 fresh basil leaves, thinly sliced
½ cup Italian dressing
Pinch of salt
Pinch of pepper
Fresh baby spinach leaves

Cook brown rice according to package directions (use rice cooker, if available – much quicker). Let cool or refrigerate. Once cool, place all ingredients except spinach into a large bowl. Lightly toss to coat. Season with salt/pepper to taste. Serve over a bed of fresh baby spinach leaves. Drizzle with additional dressing if desired.