Chicken Rice Salad II Recipe

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Ingredients:

Serving

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

Directions:

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.
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.
Toss chicken, rice, and lettuce in a large bowl. Serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	333.71 Kcal (1397 kJ)
Calories from fat	66.85 Kcal
		% Daily Value*
Total Fat	7.43g	11%
Cholesterol	69.62mg	23%
Sodium	393.65mg	16%
Potassium	446.91mg	10%
Total Carbs	39.29g	13%
Dietary Fiber	0.87g	3%
Protein	27.4g	55%
Vitamin C	1.5mg	3%
Iron	2.3mg	13%
Calcium	33.7mg	3%

Amount Per 100 g
Calories	101.97 Kcal (427 kJ)
Calories from fat	20.43 Kcal
		% Daily Value*
Total Fat	2.27g	11%
Cholesterol	21.27mg	23%
Sodium	120.28mg	16%
Potassium	136.56mg	10%
Total Carbs	12g	13%
Dietary Fiber	0.27g	3%
Protein	8.37g	55%
Vitamin C	0.5mg	3%
Iron	0.7mg	13%
Calcium	10.3mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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