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Chicken and Rice Salad

 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.
7 ServingsPrep: 15 min. Cook: 25 min.


  • 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
  • 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


  • In a large nonstick skillet, combine the wine, lemon juice, garlic
  • and 1/4 teaspoon ginger. Bring to a boil; reduce heat. Add chicken;

2 of 2

Chicken and Rice Salad (continued)

Directions (continued)

  • 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.
  • Yield: 7 servings.
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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.