Chicken Rice Salad II
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Ingredients1 h servings 520 cals
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.
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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