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Chicken Rice Salad II

  • Prep

    5 m
  • Cook

    45 m
  • Ready In

    1 h
heatherdickason

heatherdickason

Another one of those I wonder how this would taste moments. Where crispy meets soft and hot meets cold. It turned out better than I had hoped for. A cheap meal that's really easy and filling. Serve with the dressing of your choice.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 520 kcal
  • 26%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 39g
  • 13%
  • Protein:
  • 69.4 g
  • 139%
  • Cholesterol:
  • 164 mg
  • 55%
  • Sodium:
  • 197 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
  2. Heat the vegetable oil in a large skillet over medium heat. Cook the chicken breasts until no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut the chicken into bite size pieces.
  3. Toss chicken, rice, and lettuce in a large bowl. Serve immediately.
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Reviews

dustysun
4

dustysun

8/10/2012

no seasoning?

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