Cold Chicken and Rice Salad

Cold Chicken and Rice Salad Recipe
Photo: John Autry; Styling: Mindi Shapiro Levine
Perfect for a summer supper, this chilled salad features chicken and rice served over a bed of lettuce mixed with cranberries, red bell pepper and celery. Serve with fresh cantaloupe and a crisp white wine.


4 servings (serving size: about 2 cups salad, 1 tablespoon green onion tops, and 1 lemon wedge)
Total time: 1 Hour, 10 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 25 Minutes
Total: 1 Hour, 10 Minutes

Nutritional Information

Calories 325
Fat 9.2 g
Satfat 1.2 g
Monofat 5.7 g
Polyfat 1.6 g
Protein 18.7 g
Carbohydrate 41.9 g
Fiber 2.7 g
Cholesterol 37 mg
Iron 2.9 mg
Sodium 634 mg
Calcium 59 mg


2 (6-ounce) skinless, boneless chicken breast halves
3/4 teaspoon salt, divided
3/4 teaspoon black pepper, divided
Cooking spray
3/4 cup uncooked long-grain rice
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1/3 cup dried cranberries
1/4 cup diced celery
1/4 cup thinly sliced green onions
1/4 cup diced red bell pepper
1/4 cup chopped pimiento-stuffed olives
12 green leaf lettuce leaves, torn
1/4 cup thinly sliced green onion tops
4 lemon wedges


1. Preheat oven to 400°.

2. Sprinkle chicken with 1/4 teaspoon salt and 1/2 teaspoon pepper. Heat a medium ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 3 minutes. Turn chicken over. Place pan in oven; bake at 400° for 8 minutes or until done. Remove chicken from pan, and let stand for 5 minutes. Shred chicken, and chill for 30 minutes.

3. Cook rice according to package directions, omitting salt and fat. Coat a jelly-roll pan with cooking spray. Spread rice in an even layer in pan; chill for 30 minutes.

4. Combine remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, juice, and oil in a large bowl, stirring with a whisk. Add chicken, rice, cranberries, and next 5 ingredients (through lettuce) to juice mixture in bowl, and toss gently. Divide the rice mixture evenly among 4 plates, and sprinkle with green onion tops. Serve with lemon wedges.

Deb Wise,

Cooking Light

June 2011
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