Chicken Rice Salad II recipe
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Ingredients
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1 cup uncooked white rice
2 cups water
1 tablespoon vegetable oil
2 skinless, boneless chicken breast halves
½ head lettuce, chopped
Nutrition Info
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520.2 calories
carbohydrate: 39 g
cholesterol: 164.4 mg
fat: 7.3 g
fiber: 1.4 g
protein: 69.4 g
saturatedFat: 1.6 g
servingSize: -
sodium: 196.9 mg
sugar: 1.3 g
transFat: : -
unsaturatedFat: : -
Directions Chicken Rice Salad II
Directions
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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.