Warm Spinach and Rice Chicken Salad

Warm Spinach and Rice Chicken Salad

6 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    25 m
  • Ready In

    30 m
Recipe by  Tyson Foods

“Italian seasoned boneless skinless chicken breasts served over a salad of warm spinach and Mediterranean rice.”

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Adjust Servings

Original recipe yields 2 servings



  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)

Rate This Recipe


I used Italian pesto dressing, very yummy.



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 that you can get really creative with. We love it.



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.

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Amount Per Serving (2 total)

  • Calories
  • 609 cal
  • 30%
  • Fat
  • 17.4 g
  • 27%
  • Carbs
  • 80.7 g
  • 26%
  • Protein
  • 38.8 g
  • 78%
  • Cholesterol
  • 64 mg
  • 21%
  • Sodium
  • 2785 mg
  • 111%

Based on a 2,000 calorie diet



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