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.
2 (6-ounce) skinless, boneless chicken breast halves
3/4 teaspoon salt, divided
3/4 teaspoon black pepper, divided
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
How to Make It
Preheat oven to 400°.
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.
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.
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.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.