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Warm Chicken Breast And Rice Salad

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  Olive oil 3 Tablespoon
  Whole chicken breast 1 , skinned, boned and cubed
  Chicken breast 1 , skinned, boned and cubed
  Green pepper 1⁄2 , sliced
  Zucchini 1 , sliced
  Garlic 1 Clove (5 gm), smashed and chopped
  Soy sauce 1 Tablespoon
  Cooked rice 2 Cup (32 tbs)
  Olives 4 Large, pitted and chopped
  Chopped pimento 2 Tablespoon
  Chopped parsley 1 Tablespoon
  Wine vinegar 1 Tablespoon
  Lemon juice 2 Tablespoon
  Salt To Taste
  Pepper To Taste

Heat 1 tbsp (15 mL) olive oil in frying pan over high heat. Add cubed chicken and cook 3 minutes. Add green pepper, zucchini and garlic; mix well. Continue cooking 4 minutes.
Mix in soy sauce and cook 1 minute.
Transfer chicken and vegetables to large bowl. Add remaining ingredients and season well. Mix and marinate 15 minutes before serving.

Recipe Summary

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1342 Calories from Fat 470

% Daily Value*

Total Fat 53 g81.2%

Saturated Fat 7.7 g38.5%

Trans Fat 0.1 g

Cholesterol 199.5 mg66.5%

Sodium 1689.8 mg70.4%

Total Carbohydrates 120 g39.9%

Dietary Fiber 6.7 g26.6%

Sugars 7.3 g

Protein 93 g186.1%

Vitamin A 58.1% Vitamin C 266.1%

Calcium 14.3% Iron 63.7%

*Based on a 2000 Calorie diet

Warm Chicken Breast And Rice Salad Recipe