Warm Spinach and Rice Chicken Salad

Directions

1. PREP: CLEAN: Wash hands. Remove protective ice glaze from frozen chicken by holding under cool running water for 1 to 2 minutes. Brush chicken with 2 teaspoons salad dressing. CLEAN: Wash hands.
2. COOK: Grill or broil chicken, turning once, 20 to 25 minutes or until internal juices run clear. (Or insert instant-read meat thermometer in thickest part of chicken. Temperature should read 170 degrees F.) Meanwhile, prepare rice according to package directions. Combine hot cooked rice with remaining salad dressing, spinach, tomatoes and olives; stir until spinach is lightly wilted.
3. SERVE: Place rice mixture on individual serving plates; top with sliced chicken.
4. CHILL: Refrigerate leftovers immediately.

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Reviews (6)

Your Rating:

5

schmerna

Jul. 23, 2003

"I used Italian pesto dressing, very yummy...." See more"

1

KATHLEENR

Jan. 29, 2003

"My family has enjoyed this recipe for a long time.I usually use Uncle Ben's wild rice mix. I have also added green or purple onion, feta or provolone or mozzarella cheese. This is one of those recipes..." See more that you can get really creative with. We love it."

1

BLUEROADS

Jan. 29, 2003

"This was just ok. I would not make it again, it was certainly easy, I would add more spinach and tomatos like the other reviewer said...." See more"