Zutaten für Chicken Rice Salad
- Brown Rice
- Olive Oil
- 2 cloves garlic, minced
- Skinless Chicken Breasts
- Red Onion
- 1/2 cup celery, finely chopped
- Dried Apricot
- 1/4 cup currants
- Pistachio Nut
- Of Fresh Mint
- 1 orange, segmented
- Fat Free French Dressing
- Romaine Lettuce
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Zubereitung von Chicken Rice Salad
- Rinse the basmati rice and cook according to package directions until tender. Drain well and set aside to cool.
- Heat olive oil in a large non-stick pan or wok over medium heat.
- Add minced garlic and cook for 30 seconds until fragrant.
- Add chicken breasts and cook until browned and cooked through (about 6-8 minutes per side).
- Remove chicken from the pan and let rest for 5 minutes. Then, slice the chicken breasts thinly.
- In a large bowl, combine the cooked rice, sliced chicken, red onion, celery, chopped apricots, currants, toasted almonds, chopped mint, and orange segments.
- Just before serving, gently stir in your favorite vinaigrette dressing (or the homemade one listed in the ingredients).
- Arrange lettuce leaves in the base and sides of 4 bowls. Spoon the chicken rice salad over the lettuce.
- Garnish each bowl with a fresh sprig of mint and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
152g
Fat
8g
Carbs
37g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Healthy Lunch Main Dish Salads Poultry Rice Vegetables African Easy Beginner Cook Potluck Dinner Party Holiday Event Low Fat Picnic Spring Summer Moroccan Chicken Dietary One Dish Meal Low Sodium Low Cholesterol Seasonal Low Saturated Fat Low Calorie Wedding Brown Bag Valentines Day Healthy 2 Low In Something Meat Pasta Rice And Grains Brown Rice Greens Lettuces Brunch Taste Mood Savory To Go