Chicken and Rice Salad

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  • Makes: 6 servings
  • Prep: 35 mins
  • Chill: 6 hrs

Chicken and Rice Salad

Reviews (0)

5.0 by 1 people

Rate This!

Directions

  1. 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.
  2. In a large bowl combine garbanzo beans, roasted sweet peppers, olives, and green onions. Drain artichokes, reserving marinade. Chop artichokes; add to bean mixture. Stir in cooked rice.
  3. 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.
  4. 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 hours or overnight. Makes 6 servings.
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Nutrition Facts (Chicken and Rice Salad)

  • Per serving:
  • 265 kcal ,
  • 6 g fat
  • (2 g sat. fat ,
  • 41 mg chol. ,
  • 329 mg sodium ,
  • 34 g carb. ,
  • 3 g fiber ,
  • 1 g sugar ,
  • 19 g pro.

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