Ingredients for Arroz Con Pollo Salad
- 2 cups chopped romaine lettuce
- 1 cup uncooked long-grain rice
- 1 cup chopped bell peppers (any color or a mix)
- Tomatoes
- Cucumber
- 1 cup diced chicken breast
- 1/4 cup olive oil
- Balsamic Vinegar
- to taste fresh ground black pepper
- 1/2 cup diced red onion
- 2 tablespoons lime juice
- 1 tablespoon chopped cilantro
- 1/2 teaspoon ground cumin
- to taste salt
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How to Make Arroz Con Pollo Salad
- Cook 1 cup of uncooked long-grain rice according to package directions. Let cool completely.
- Cook 1 cup of diced chicken breast until cooked through. Let cool completely.
- Chop 1 cup of bell peppers (any color or a mix).
- Dice 1/2 cup of red onion.
- Combine 2 cups of chopped romaine lettuce, cooked rice, cooked chicken, bell peppers, and red onion in a large bowl. Gently toss to combine.
- In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons lime juice, 1 tablespoon chopped cilantro, 1/2 teaspoon cumin, salt, and pepper to taste.
- Pour dressing over the salad and toss gently to coat.
- Refrigerate for at least 30 minutes to allow flavors to meld (optional, but recommended).
- Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
13g
Fat
4g
Carbs
9g
