Summer Chicken and Rice Salad With Terragon Dressing |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
This recipe is adapted from a low fat recipe I ran across a long time ago. I love this dish in the summer. It is light and yet so filling. I usually serve it luke warm right after dressing the ingredients. Feel free to add your own variations such as a chopped tomato or sliced radishes. If you try some successful additions, please comment below! Ingredients:
2 chicken breasts |
2 cups jasmin rice, cooked |
4 scallions, thinly sliced |
1 red bell pepper, chopped |
1/2 green bell pepper, chopped |
5 tablespoons olive oil, divided |
salt and pepper, to taste |
1/4 cup rice vinegar |
1 1/2 teaspoons dried tarragon leaves |
baby greens |
Directions:
1. Remove fatty parts from chicken, cut into 1 inch pieces, sprinkle with salt and pepper to your taste, and cook in a skillet using 2 tablespoons of the olive oil until cooked through and slighly golden on the edges.
2. Combine rice, chicken, scallions, and red and green pepper in a large bowl. Mix well.
3. In a small bowl, mix together 3 tablespoons of the olive oil, the rice vinegar, and terragon.
4. Pour the dressing over the rice mixture, and mix well.
5. Serve alone or on top of baby greens.
|
|