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.

Yield:

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

Ingredients

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

Preparation

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
My Notes

Only you will be able to view, print, and edit this note.

Add Note