Rating: 4 stars
5 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 2

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.

Deb Wise
Recipe by Cooking Light June 2011

Gallery

John Autry; Styling: Mindi Shapiro Levine

Recipe Summary

hands-on:
25 mins
total:
1 hr 10 mins
Yield:
4 servings (serving size: about 2 cups salad, 1 tablespoon green onion tops, and 1 lemon wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

325 calories; fat 9.2g; saturated fat 1.2g; mono fat 5.7g; poly fat 1.6g; protein 18.7g; carbohydrates 41.9g; fiber 2.7g; cholesterol 37mg; iron 2.9mg; sodium 634mg; calcium 59mg.
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