Cold Chicken and Rice Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Perfect for a summer supper, this chilled salad features chicken and rice served over a bed of lettuce mixed with cranberries, red bell pepper and celery. Serve with fresh cantaloupe and a crisp white wine. Ingredients:
2 (6-ounce) skinless, boneless chicken breast halves |
3/4 teaspoon salt, divided |
3/4 teaspoon black pepper, divided |
cooking spray |
3/4 cup uncooked long-grain rice |
3 tablespoons fresh lemon juice |
2 tablespoons olive oil |
1/3 cup dried cranberries |
1/4 cup diced celery |
1/4 cup thinly sliced green onions |
1/4 cup diced red bell pepper |
1/4 cup chopped pimiento-stuffed olives |
12 green leaf lettuce leaves, torn |
1/4 cup thinly sliced green onion tops |
4 lemon wedges |
Directions:
1. Preheat oven to 400°.
2. Sprinkle chicken with 1/4 teaspoon salt and 1/2 teaspoon pepper. Heat a medium ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 3 minutes. Turn chicken over. Place pan in oven; bake at 400° for 8 minutes or until done. Remove chicken from pan, and let stand for 5 minutes. Shred chicken, and chill for 30 minutes.
3. Cook rice according to package directions, omitting salt and fat. Coat a jelly-roll pan with cooking spray. Spread rice in an even layer in pan; chill for 30 minutes.
4. Combine remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, juice, and oil in a large bowl, stirring with a whisk. Add chicken, rice, cranberries, and next 5 ingredients (through lettuce) to juice mixture in bowl, and toss gently. Divide the rice mixture evenly among 4 plates, and sprinkle with green onion tops. Serve with lemon wedges.
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