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Chicken And Rice Salad

Diabetic.Foodie's picture
  Water 2 Cup (32 tbs)
  Uncooked long grain rice 1 Cup (16 tbs)
  Garbanzo beans 1⁄2 Cup (8 tbs), drained (Cooked / Canned)
  Roasted red sweet pepper 3 1⁄2 Ounce, drained and chopped (1/2 Of A 7 Ounce Jar)
  Canned sliced pitted ripe olives 2 1⁄4 Ounce, drained (1 Can)
  Thinly sliced green onions 1⁄4 Cup (4 tbs)
  Marinated artichoke hearts 6 1⁄2 Ounce (1 Jar)
  Boneless, skinless chicken breast halves 12 Ounce, cut into bite size strips
  Chili powder 2 Teaspoon
  Dried rosemary 1⁄2 Teaspoon, crushed
  Feta cheese with basil and tomato/Plain feta cheese 2 Ounce, crumbled

In a medium saucepan bring water to boiling.
Stir in uncooked rice.
Return to boiling; reduce heat.
Simmer, covered, about 15 minutes or until rice is tender.
Place in a colander.
Rinse with cold water; drain.
In a large bowl combine garbanzo beans, roasted sweet peppers, olives, and green 'onions.
Drain artichokes, reserving the marinade.
Chop artichokes; add to bean mixture.
Stir in cooked rice.
Sprinkle chicken with chili powder and rosemary.
In a large nonstick skillet heat 1 tablespoon of the reserved artichoke marinade over medium heat.
Add chicken; cook and stir for 3 to 4 minutes or until chicken is no longer pink.
Stir the cooked chicken and the remaining artichoke marinade into rice mixture.
Add feta cheese; toss gently to combine.
Cover and chill for at least 6 to 24 hours.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1865 Calories from Fat 374

% Daily Value*

Total Fat 44 g67%

Saturated Fat 6.7 g33.5%

Trans Fat 0.1 g

Cholesterol 222.3 mg74.1%

Sodium 2459.7 mg102.5%

Total Carbohydrates 231 g77%

Dietary Fiber 29.1 g116.3%

Sugars 15.1 g

Protein 123 g246.8%

Vitamin A 176.2% Vitamin C 138.2%

Calcium 36.3% Iron 70.4%

*Based on a 2000 Calorie diet

Chicken And Rice Salad Recipe