Photo: John Autry; Styling: Mindi Shapiro Levine
Hands-on Time
25 Mins
Total Time
1 Hour 10 Mins
Yield
4 servings (serving size: about 2 cups salad, 1 tablespoon green onion tops, and 1 lemon wedge)

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.

How to Make It

Step 1

Preheat oven to 400°.

Step 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.

Step 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.

Step 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.

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Ratings & Reviews

IoneTaylor's Review

IoneTaylor
July 12, 2013
This salad is really pretty on the plate. It's also simple and delcious. It paired well with the suggested cantaloupe and white wine. I'm not a huge fan of olives, so I might cut them in half the next time I make the recipe.

donnakrebsbach's Review

EllenDeller
September 16, 2011
Really simple, delicious salad. Good for dinner, picnic or to save for lunch the next day. Kid (teenager) friendly, too!

EllenDeller's Review

Cranrazz
June 26, 2011
Anything that combines pimento-stuffed olives with dried cranberries is going to be either awful or wonderful, and I'm happy to say this is wonderful. I almost chickened-out and omitted the olives but am so glad I didn't! I made 1/2 the recipe for self and husband and with corn on the cob and a slice of french bread, it was really satisfying. I had some leftover cracked wheat (bulgar wheat) and used it for 1/3 total grain, and I think it added a nice nutty flavor. Since I had a bag of dried mixed berries, I used them rather than 100% cranberries and would do so again. Also put mixture on top of lettuce instead of mixing lettuce in. This made a great summer dinner and one I'd be happy to serve to guests or put out at a buffet table.

Cranrazz's Review

Susie22312
June 06, 2011
This salad is great for a light meal. Thumbs up from the whole family and it was still good the next day.

Susie22312's Review

donnakrebsbach
May 21, 2011
N/A