Lemon Chicken and Rice Salad
Browse the recipe Lemon Chicken and Rice Salad
Lemon Chicken and Rice Salad
Prep and Cook Time 30 minutes
YIELD Makes 6 servings
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INGREDIENTS
| 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 salt |
| 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 |
PREPARATION:
- 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.
Serving Suggestion
Serve with fresh green and red grapes and toasted sourdough bread slices.
This recipe appears in:
Salads
NUTRITIONAL INFORMATION:
| Fiber | 6 g |
| Carbohydrate | 60 g |
| Cholesterol | 38 mg |
| Saturated Fat | 7 g |
| Total Fat | 14 g |
| Calories from Fat | 29 % |
| Calories | 438 |
| Protein | 22 g |
| Sodium | 420 mg |
DIETARY EXCHANGE:
| Meat | 2 |
| Vegetable | 1 |
| Fruit | 1/2 |
| Starch | 3 |
| Fat | 1 |