Chicken Rice Salad

Add fresh vegetables and seasonings to leftover chicken that has been properly handled and rice for a quick and delicious salad.

• Prep: 15 min
• Total: 15 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $1.97/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sodium
• Low-Fat
• Low-Sugar
• Low-Saturated-Fat
• Low-Cholesterol
• Low-Calorie

Tags

• no-cook
• quick
• healthy
• fresh
• budget-friendly
• tangy

Ingredients

• 4 cup lettuce
• 2 cup brown rice (cooked)
• 2 cup chicken breast (skinless, roasted)
• 1 tomato (cored and diced)
• 1 green pepper (cored and diced)
• 1 tablespoon olive oil
• 1 lemon (juiced)
• 2 tablespoon vinegar (flavored)
• 1 teaspoon hot pepper sauce
• 1 teaspoon Italian herb mix (to taste)

Instructions

1. Toss all ingredients together in a large salad bowl.
2. Use personal taste preferences to determine the amounts of seasonings.
3. Serve immediately.
4. This salad looks great when served on a large plate with a few of the seasonings sprinkled on top.

Nutrition (per serving)

• Calories: 280
• Protein: 24.1 g
• Carbohydrates: 29 g
• Fat: 7.1 g
• Fiber: 2.7 g
• Sodium: 46 mg
• Saturated Fat: 1.4 g
• Sugar: 2.2 g
• Cholesterol: 67 mg