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Chicken and Rice Salad Recipe
Chicken and Rice Salad Recipe photo by Taste of Home

Chicken and Rice Salad Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 15 min. Cook: 25 min.
MAKES:7 servings
TOTAL TIME: Prep: 15 min. Cook: 25 min.
MAKES: 7 servings

Ingredients

  • 1 cup white wine or chicken broth
  • 1 tablespoon lemon juice
  • 1 garlic clove, minced
  • 3/4 teaspoon ground ginger, divided
  • 1-1/4 pounds boneless skinless chicken breasts
  • 3 cups chicken broth
  • 1-1/2 cups uncooked long grain rice
  • 1 package (10 ounces) frozen peas, thawed
  • 1/2 cup sliced green onions
  • 1/2 cup diced celery
  • 2 tablespoons diced sweet red pepper
  • 2 tablespoons diced green pepper
  • DRESSING:
  • 1/4 cup cider vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon olive oil
  • 1 tablespoon sesame oil
  • 2 teaspoons honey
  • 1 garlic clove, minced
  • Dash ground ginger

Nutritional Facts

One serving (1-1/2 cups) equals 350 calories, 6 g fat (1 g saturated fat), 47 mg cholesterol, 704 mg sodium, 43 g carbohydrate, 3 g fiber, 25 g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 1 fat.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Whisk the dressing ingredients; drizzle over salad and toss to coat. Yield: 7 servings.
Originally published as Chicken Rice Salad in Light & Tasty December/January 2003, p43

Nutritional Facts

One serving (1-1/2 cups) equals 350 calories, 6 g fat (1 g saturated fat), 47 mg cholesterol, 704 mg sodium, 43 g carbohydrate, 3 g fiber, 25 g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 1 fat.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Chicken and Rice Salad

AVERAGE RATING
   (2)
RATING DISTRIBUTION
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MY REVIEW
Reviewed Aug. 6, 2014

I loved this! It is healthy and refreshing. I want to bring it to the next pot luck function! I did not have celery, sesame oil, Dijon on hand. I did use spicy mustard.

MY REVIEW
Reviewed Feb. 5, 2010

Very striking in appearance, this salad tastes as good as it looks. I regularly prepare it as a carry-in dish for various functions where it is always well-received.

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