Chicken Rice Salad II1 Reviews
- Prep: 5 min
- Cook: 45 min
- Ready In: 1 hr
“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.” - by heatherdickason
Original recipe yields 4 servings
- 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.
- 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.
- Toss chicken, rice, and lettuce in a large bowl. Serve immediately.
Amount Per Serving (4 total)
- 520 cal
- 7.3 g
- 39 g
Based on a 2,000 calorie diet
Reviews (1)Rate This Recipe More Reviews
Mama's Asian Chicken and Rice
Caribbean Chicken with Pineapple-Cilantro Rice
Just swipe to see more like this.