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Description
Roasting a chicken on Sunday ensures that you have leftovers to use all throughout the week and this recipe is a great way to use some of those leftovers. Rice is mixed with carrots, celery, green bell pepper, scallions, and parsley for a dish with tons of vegetables and fresh flavors. A simple dressing of lime juice and olive oil adds a bit of tartness to the dish that is served over a bed of lettuce and topped with roasted chicken breast.
Ingredients
US|METRIC
2 SERVINGS
- 2 cups rice (cooked and cool)
- 1 carrot (finely chopped)
- 1 celery stalk (finely chopped)
- 1/2 green bell pepper (finely chopped)
- 1 green onion (finely chopped)
- 1/3 cup fresh parsley (chopped)
- 1 lime
- 2 Tbsp. olive oil
- lettuce
- 2 chicken breasts (roasted and in strips)
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Directions
- The rice must be cool when making the salad. Add all the ingredients except for the lettuce and chicken. Mix carefully.
- Serve the rice on a bed of lettuce and place the chicken on top.
- The chicken may be served cold or warm.
NutritionView More
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670Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories670Calories from Fat180 |
| % DAILY VALUE |
| Total Fat20g31% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol145mg48% |
| Sodium310mg13% |
| Potassium1280mg37% |
| Protein53g |
| Calories from Fat180 |
| % DAILY VALUE |
| Total Carbohydrate67g22% |
| Dietary Fiber4g16% |
| Sugars4g |
| Vitamin A190% |
| Vitamin C110% |
| Calcium10% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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