Pineapple and Chicken Rice Salad |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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An oriental twist to a delicious chicken-rice salad. Ingredients:
2 teaspoons soy sauce, plus |
1 tablespoon soy sauce |
1 teaspoon olive oil, plus |
2 tablespoons olive oil |
4 teaspoons minced garlic |
4 teaspoons minced peeled fresh ginger |
12 ounces boneless skinless chicken breast halves or 12 ounces chicken tenders, cut crosswise into 1/2 inch wide strips |
2 3/4 cups water |
1 1/2 cups basmati rice or 1 1/2 cups long-grain rice |
6 tablespoons fresh lime juice |
1 cup cubed peeled pineapple |
1 kiwi, peeled,cubed |
3/4 cup thinly sliced green onion |
1/2 cup chopped red bell pepper |
4 large curly lettuce leaves |
Directions:
1. Mix 2 tsps soy sauce, 1 tsp oil, 2 tsps garlic and 1 tsp ginger in medium bowl.
2. Add chicken and toss to coat.
3. Let stand 30 minutes.
4. Meanwhile, bring 2 3/4 cups water to boil in medium saucepan.
5. Add rice; return to boil.
6. Reduce heat to medium-low, cover and simmer until rice is tender and water is absorbed, about 15 minutes.
7. Uncover; let stand until cool.
8. Season chicken.
9. Heat large nonstick skillet over high heat.
10. Add chicken with marinade to skillet and sauté until golden-brown and cooked through, about 4 minutes.
11. Cool.
12. Whisk lime juice, 1 tblp soy sauce, 2 tblsps oil, 2 tsps garlic and 3 tsps ginger in large bowl.
13. Mix in rice, chicken, pineapple, kiwi, 1/2 cup green onions and bell pepper.
14. Season to taste.
15. Line bowl with lettuce leaves.
16. Spoon salad into bowl.
17. Sprinkle with remaining green onion and serve.
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