Quick Chicken And Rice Salad Low Fat Recipes
CHICKEN AND RICE SALAD
Notes Janne Rowe from Wichita, Kansas, "I start this salad by poaching chicken breasts in a mixture of white wine, garlic and lemon juice. It gives them great flavor and helps keep them moist." The cubed chicken, veggies and cooked rice are tossed with a tasty homemade dressing.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 7 servings.
Number Of Ingredients 21
Steps:
- In a large nonstick skillet, combine the wine, lemon juice, garlic and 1/4 teaspoon ginger. Bring to a boil; reduce heat. Add chicken; poach, uncovered, over medium-low heat for 15 minutes or until a thermometer reads 170°. Remove chicken from cooking liquid; cool., In a large saucepan, bring broth and remaining ginger to a boil. Stir in rice. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed and rice is tender. Fluff with a fork., Transfer to a large bowl; cool. Add the peas, onions, celery and peppers. Cut chicken into bite-size pieces; add to rice mixture and toss., Whisk the dressing ingredients; drizzle over salad and toss to coat.
Nutrition Facts : Calories 350 calories, Fat 6g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 704mg sodium, Carbohydrate 43g carbohydrate (0 sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges
CHICKEN AND RICE SALAD
A very flexible recipe, meant to get you poking around in your fridge and pantry, and a perfect way to use up leftover chicken and rice.
Provided by Katie Workman
Categories Salad
Time 15m
Number Of Ingredients 10
Steps:
- In a large bowl combine the olive oil, lemon juice, lemon zest, salt and pepper.
- Add the cooked chicken, rice, celery, zucchini, onion, and parsley. Toss to combine well. Serve at room temperature.
Nutrition Facts : Calories 334 kcal, Carbohydrate 27 g, Protein 21 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 53 mg, Sodium 81 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
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