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Chicken Rice Salad II

Rated as 2.5 out of 5 Stars

"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

1 h servings 520 cals
Original recipe yields 4 servings

Directions

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  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.

Nutrition Facts


Per Serving: 520 calories; 7.3 g fat; 39 g carbohydrates; 69.4 g protein; 164 mg cholesterol; 197 mg sodium. Full nutrition

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no seasoning?