Chicken Rice Salad II recipe

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Ingredients

1 cup uncooked white rice
2 cups water
1 tablespoon vegetable oil
2 skinless, boneless chicken breast halves
½ head lettuce, chopped

Nutrition Info

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

  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.

Recipe Yield

4 servings

Recipe Note

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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