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Grilled And Chilled Chicken Rice Salad

Diet.Chef's picture
Ingredients
  Skinless boneless chicken breast halves 16 Ounce
  Low sodium soy sauce 1 Tablespoon
  Salt free lemon pepper seasoning 1⁄2 Teaspoon
  Vegetable cooking spray 1
  Red apple 1 Cup (16 tbs), chopped
  Chopped red apple 1 Cup (16 tbs)
  Lemon juice 2 Teaspoon
  Sliced celery 3⁄4 Cup (12 tbs)
  Raisins 1⁄2 Cup (8 tbs)
  Cooked long grain rice 2 1⁄2 Cup (40 tbs) (Cooked Without Salt Or Fat)
  Nonfat mayonnaise 1 Cup (16 tbs)
  Plain nonfat yogurt 1⁄4 Cup (4 tbs)
  Unsweetened apple juice 1⁄4 Cup (4 tbs)
  Lettuce leaves 4
  Sliced green onions 1⁄4 Cup (4 tbs)
Directions

Brush chicken breast halves with soy sauce, and sprinkle with lemon-pepper seasoning.
Coat grill rack with vegetable cooking spray, and place on grill over medium-hot coals.
Place chicken breasts on rack, and cook 5 to 6 minutes on each side or until chicken is tender.
Remove chicken from grill, and let cool slightly.
Cut chicken into 1-inch pieces.
Combine chopped apple and lemon juice in a large bowl.
Add chicken, sliced celery, raisins, and cooked rice to apple mixture; toss well.
Combine mayonnaise, yogurt, and apple juice in a small bowl; stir well.
Pour mayonnaise mixture over chicken mixture, and toss gently to combine.
Cover and chill thoroughly.
Just before serving, spoon mixture into a lettuce-lined bowl, if desired.
Sprinkle with green onions.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Chicken

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