Sunday, January 15, 2012

Cold Chicken and Rice Salad

Here's a yummy recipe perfect for the budget cooker! Full of flavor and delicious ingredients and as a added touch it's low in calories.


2 skinless, boneless chicken breast halves (about 6oz each)
3/4 tsp salt, divided
3/4 tsp black pepper, divided
Cooking spray
3/4 cup uncooked long-grain rice
3 tbsp fresh lemon juice
2 tbsp EVOO
1/3 cup dried cranberries
1/4 cup diced celery
1/4 cup diced red bell pepper
1/4 cup chopped pimento-stuffed olives
12 green leaf lettuce leaves, torn
4 lemon wedges

1. Preheat oven to 400 degrees. Sprinkle chicken with 1/4 tsp of salt and 1/2 tsp of pepper. Heat a medium oven proof skillet over medium high heat. Coat pan with cooking spray. Add chicken to pan and cook for 3 minutes. Turn chicken over. Place pan in oven; bake at 400 degrees for 8 minutes or until done. Remove chicken from pan and let stand for about 5 minutes. Shred chicken and chill in fridge for 30 mins.
2. Cook rice according to package, omitting salt and fat. Coat a jelly roll pan with cooking spray. Spread rice in an even layer in pan; chill for 30 mins.
3. Combine remaining 1/2 tsp salt and 1/4 tsp of pepper, juice, and oil in a large bowl and stir using a whisk. Add chicken, rice, cranberries, and remaining ingredients and toss gently.

Serve with lemon wedge, some fresh cantaloupe and a crisp white wine! YUM!

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