Summer Chicken Rice Salad
Summer Chicken Rice Salad takes roughly 45 minutes from beginning to end. This recipe serves 4 and costs $1.79 per serving. Watching your figure? This gluten free, dairy free, and fodmap friendly recipe has 356 calories, 22g of protein, and 12g of fat per serving. Many people really liked this salad. 355 people have tried and liked this recipe. A mixture of salt and pepper, cooked rice, fresh basil, and a handful of other ingredients are all it takes to make this recipe so delicious. It is perfect for The Fourth Of July. It is brought to you by Framed Cooks. Taking all factors into account, this recipe earns a spoonacular score of 95%, which is great. Try Summer Rice Salad, Almost-summer Rice Noodle Salad, and Summer Curry Rice Salad for similar recipes.
Servings: 4
Ingredients:
1 pint halved cherry tomatoes
3 cups rice, cooked and cooled to room temperature
1/2 cup sliced fresh basil
2 tablespoons fresh lemon juice
2 tablespoons olive oil
Salt and pepper
2 cups shredded cooked chicken (grilled chicken works wonderfully for this recipe!)
Equipment:
bowl
Cooking instruction summary:
1. Make dressing by combining olive oil and lemon juice in a small jar and shaking vigorously.2. Put chicken and tomatoes in a large bowl and toss with the dressing. Let stand for 15 minutes.3. Add rice and toss. Add salt and pepper to taste.4. Just before serving, add basil. Serve with a little more ground pepper on top.
Step by step:
1. Make dressing by combining olive oil and lemon juice in a small jar and shaking vigorously.
2. Put chicken and tomatoes in a large bowl and toss with the dressing.
3. Let stand for 15 minutes.
4. Add rice and toss.
5. Add salt and pepper to taste.
6. Just before serving, add basil.
7. Serve with a little more ground pepper on top.
Nutrition Information:
covered percent of daily need
