Chicken Rice Salad II recipe
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- 1 cup uncooked white rice 2 cups water 1 tablespoon vegetable oil 2 skinless, boneless chicken breast halves ½ head lettuce, chopped
Nutrition Info
- 520.2 caloriescarbohydrate: 39 gcholesterol: 164.4 mgfat: 7.3 gfiber: 1.4 gprotein: 69.4 gsaturatedFat: 1.6 gservingSize: -sodium: 196.9 mgsugar: 1.3 gtransFat: : -unsaturatedFat: : -
Directions Chicken Rice Salad II
Directions
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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.