Ingredients for 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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How to Make 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