Rice and Chicken Salad

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Palak Chole, Taiwanese Hamburgers, Omam Rasam

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Ingredients

  • 14 1/2 oz. can - chicken broth
  • 1/2 cup - rice
  • 2 cups - diced cooked chicken breast
  • 1 large celery stalk, diced
  • 1/2 large crisp red apple, diced
  • 1 green onion, thinly sliced
  • 2 tbsp - minced fresh tarragon or 2 teaspoons dried, crumbled
  • 2 1/2 tbsp - olive oil
  • 1 1/2 tbsp - vinegar
  • 1 tsp - dijon, mustard
  • 1/4 tsp - sugar

How to Make Rice and Chicken Salad

  • Combine broth and rice in small saucepan. Bring to boil.
  • Cover and simmer over medium-low heat until rice is tender and liquid is absorbed, about 50 minutes.
  • Transfer to medium bowl. Cover and chill.
  • Just before serving, add chicken, celery, apple, onion, and tarragon to rice.
  • Whisk remaining ingredients to blend in small bowl.
  • Pour over rice, toss well. Season with salt and pepper.

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