Rice and Roasted Chicken Salad Recipe | Yummly

Rice and Roasted Chicken Salad

MADELEINE COCINA
10Ingredients
30Minutes
670Calories
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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 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 tablespoons olive oil
  • lettuce
  • 2 chicken breasts (roasted and in strips)
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    Directions

    1. The rice must be cool when making the salad. Add all the ingredients except for the lettuce and chicken. Mix carefully.
    2. Serve the rice on a bed of lettuce and place the chicken on top.
    3. The chicken may be served cold or warm.
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    NutritionView More

    670Calories
    Sodium13% DV310mg
    Fat31% DV20g
    Protein104% DV53g
    Carbs22% DV67g
    Fiber16% DV4g
    Calories670Calories from Fat180
    % DAILY VALUE
    Total Fat20g31%
    Saturated Fat4g20%
    Trans Fat
    Cholesterol145mg48%
    Sodium310mg13%
    Potassium1280mg37%
    Protein53g104%
    Calories from Fat180
    % DAILY VALUE
    Total Carbohydrate67g22%
    Dietary Fiber4g16%
    Sugars4g8%
    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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