Lemon Chicken and Rice Salad
Prep and Cook Time 30 minutes
Makes 6 servings
|2||tablespoons olive oil|
|1-1/2||pounds chicken tenders, cut into bite-size pieces|
|1/3||cup fresh lemon juice|
|1||teaspoon dried thyme leaves|
|1/2||teaspoon black pepper|
|1||can (about 14 ounces) fat-free reduced-sodium chicken broth|
|2||cups uncooked instant brown rice|
|4||cups torn ready-to-use spinach|
|2||medium red apples, cut into 1/2-inch-thick slices|
|1||tablespoon dried parsley flakes|
|1/3||cup honey-Dijon salad dressing|
- Heat oil in large skillet over medium-high heat. Add chicken; cook until slightly browned. Add lemon juice, thyme, salt and pepper. Cover; reduce heat to medium and cook 8 to 10 minutes or until chicken is no longer pink in center. Remove from heat and cool.
- Bring chicken broth to a boil in medium saucepan over medium-high heat. Add rice; cover, reduce heat to low and cook 10 minutes or until chicken broth is absorbed. Remove from heat and cool.
- Combine spinach, rice, chicken and apples in large bowl. Sprinkle with parsley flakes. Pour salad dressing over top; toss. Garnish with fresh thyme sprig, if desired.
Serve with fresh green and red grapes and toasted sourdough bread slices.
|Saturated Fat||7 g|
|Total Fat||14 g|
|Calories from Fat||29 %|
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