Chicken and Rice Salad with Lemon Dressing Recipe
Make this lemon chicken and rice salad with cooked rice, tender chicken, crisp veggies, and a simple lemon dressing for a quick, nutritious lunch or dinner!
Servings: 4 servings
Calories: 365kcal
Cost: $7.00
Equipment
Ingredients
SALAD INGREDIENTS
- 2 cups cooked white rice
- 1 cup chopped bell pepper
- 1/3 cup diced red onion
- 1 cup cucumber peeled and chopped into bite-sized pieces
- 2 cups cooked chicken breasts cut into bite-sized pieces
- 10 basil leaves finely chopped 1/4 cup
DRESSING INGREDIENTS
- 1/4 cup extra virgin olive oil
- 3 Tablespoons lemon juice
- 1 teaspoon minced garlic or ½ teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Add all salad ingredients to a large bowl. Set aside.2 cups cooked white rice, 1 cup chopped bell pepper, 1/3 cup diced red onion, 1 cup cucumber, 2 cups cooked chicken breasts, 10 basil leaves finely chopped
- In a small bowl, whisk together the dressing ingredients. Pour the dressing over the salad.1/4 cup extra virgin olive oil, 3 Tablespoons lemon juice, 1 teaspoon minced garlic or ½ teaspoon garlic powder, 1/4 teaspoon ground black pepper, 1/2 teaspoon salt
- Mix well and add more seasoning, if needed.
- Serve immediately or cover and store in the fridge for up to 3 days.
Video
Notes
Substitute Tips - Orzo or couscous can be substituted for the rice. Use what vegetables you have on hand or more or less of the vegetables listed in the recipe.
Flavor Tips - Feel free to add Kalamata olives or feta cheese to a salad.
Nutrition
Serving: 1serving | Calories: 365kcal | Carbohydrates: 28.9g | Protein: 46.1g | Fat: 18.8g | Saturated Fat: 3.5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0g | Cholesterol: 119mg | Sodium: 105.4mg | Potassium: 79mg | Fiber: 0.9g | Sugar: 1.2g | Vitamin A: 5.4IU | Vitamin C: 23.9mg | Calcium: 5.8mg | Iron: 1.5mg
