Serves 4
280 cal · 15 min
Chicken Rice Salad
Recipe GLPR2790f1a4d087d4
A fresh and hearty salad combining tender roasted chicken breast with fluffy brown rice, crisp lettuce, and colorful fresh vegetables. The salad is dressed with a light citrus and vinegar vinaigrette seasoned with herbs and black pepper. Perfect for a satisfying lunch or light dinner.
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Ingredients
4 cups fresh lettuce, washed and torn into bite-sized pieces
2 cups cooked brown rice, cooled to room temperature
2 cups roasted skinless chicken breast, cut into bite-sized pieces
1 medium tomato, cored and diced
1 green bell pepper, cored, seeded, and diced
1 tablespoon extra virgin olive oil
1 lemon, juiced (approximately 3 tablespoons fresh lemon juice)
2 tablespoons flavored vinegar (such as balsamic, red wine, or herb-infused)
1 teaspoon Italian herb seasoning blend
¼ teaspoon freshly ground black pepper, or to taste
Hot pepper sauce to taste (optional)
Directions
Wash your hands thoroughly with soap and warm water before preparing the salad.
In a large salad bowl, combine the torn lettuce, cooled cooked brown rice, and diced roasted chicken breast.
Add the diced tomato and diced green bell pepper to the bowl and gently toss to combine all vegetables.
In a small bowl, whisk together the olive oil, fresh lemon juice, and flavored vinegar until well combined.
Pour the dressing over the salad mixture and toss gently to coat all ingredients evenly.
Sprinkle the Italian herb seasoning and black pepper over the salad, then toss again. Taste and adjust seasonings to your preference, adding more herbs, pepper, or hot pepper sauce as desired.
Divide the salad among four serving plates. Garnish each plate with a light sprinkle of Italian herbs and black pepper if desired, then serve immediately.
