Chicken Rice Salad II

Name: Chicken Rice Salad II recipe
Prep time: 5 min
Cook time: 45 min
Yield: 4 servings
Cuisine: Global
Ingredients: 1 cup uncooked white rice; 2 cups water; 1 tablespoon vegetable oil; 2 skinless, boneless chicken breast halves; ½ head lettuce, chopped

by Emily Lord 1 year ago

1 (1)

45 minutes

520.2 kcal

39 g carbs

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Description

Another one of those I wonder how this would taste moments. Where crispy meets soft and hot meets cold. It turned out better than I had hoped for. A cheap meal that's really easy and filling. Serve with the dressing of your choice.

Ingredients

1 cup uncooked white rice
2 cups water
1 tablespoon vegetable oil
2 skinless, boneless chicken breast halves
½ head lettuce, chopped

Directions

1. Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
2. Heat the vegetable oil in a large skillet over medium heat. Cook the chicken breasts until no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut the chicken into bite size pieces.
3. Toss chicken, rice, and lettuce in a large bowl. Serve immediately.

Nutrition Facts

serving: 4 servings

calories: 520.2 kcal

carbohydrates: 39 g

protein: 69.4 g

saturated fat: 1.6 g

cholesterol: 164.4 mg

sodium: 196.9 mg

fiber: 1.4 g

sugar: 1.3 g