You are here

Chicken And Rice Salad

Diabetic.Foodie's picture
Ingredients
  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
Directions

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

Course: 
Side Dish
Method: 
Saute

Rate It

Your rating: None
4.22222
Average: 4.2 (18 votes)