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Grilled Chicken & Rice Salad

Date added: December 15, 2007

A delicious and healthy meal

  • Servings: 4 change
  • Calories per serving: 365
  • Prep time: 20
  • Cook time: 12

Ingredients

Thyme Vinaigrette Dressing
  • 1/4 cup vinegar, white wine
  • 2 tbsp oil, olive, extra virgin
  • 2 tbsp water, tap
  • 1 tbsp cheese, parmesan, fresh, shredded
  • 2 tsp thyme, fresh
  • 1 garlic, cloves, fresh
  • 1/4 tsp salt, table
  • 1/4 tsp spice, pepper, black, ground
Salad
  • 12 ounce-weight chicken, broiler, breast, raw
  • 1 cup snap beans, green, french cut, fzn
  • 3/4 cup rice, wild & brown mix, dry
  • 14 fluid ounce artichokes, hearts, cnd, pieces
  • 1 cup cabbage, red, fresh, chpd
  • 1 carrots, fresh, 7" x 1 1/4"
  • 1 onion, green, tops & bulb, fresh, med, 4 1/8" long
  • 4 lettuce, green leaf, fresh, leaf

Recipe Method

1. Combine all Thyme Vinaigrette ingredients into a screw-top jar, cover and shake well. Measure 2 tablespoon of the dressing and brush onto chicken; set aside the remaining vinaigrette until ready to serve.

2. Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until chicken is tender and no longer pink (170 F.), turning once halfway through grilling time. Cut chicken into bite-size strips.

3. Meanwhile, rinse green beans with cool water; drain well. In a large bowl toss together beans, cooked rice, artichoke hearts, cabbage, carrot and green onions. Pour the remaining vinaigrette over rice mixture; toss to coat.

4. Arrange lettuce leaves on 4 dinner plates. Top with rice mixture and chicken.

To Broil: Place chicken on an unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 12 to 15 minutes or until tender and no longer pink (170 F.), turning once halfway through grilling time.

Nutritional Facts

Per serving% Daily Value*
Calories 36518%
Fat 10g15%
Cholesterol 51mg17%
Sodium 462mg 19%
Carbohydrates 41g18%

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