Tailgate Chicken and Tuscan Rice Salad

Hungry fans cheer this portable rice salad flavored with feta cheese and veggies. If you transport it to a game, pack it with an ice pack in an insulated cooler.

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  • Makes: 6 servings
  • Prep: 35 mins
  • Chill: 4 hrs to 24 hrs
  • Cook: 18 mins

Tailgate Chicken and Tuscan Rice Salad

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1.0 by 1 people

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Directions

  1. Combine the water and rice in a medium saucepan. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until water is absorbed. Place rice in colander; rinse with cold water. Set aside to drain.
  2. Combine olives, roasted sweet peppers, chickpeas, and green onions in a large bowl. Drain artichokes, reserving marinade. Chop artichokes; add to olive mixture along with cooked rice.
  3. Sprinkle chicken with chili powder and rosemary. Heat 1 tablespoon of the reserved artichoke marinade in a large nonstick skillet over medium heat; add chicken and cook for 3 to 4 minutes or until no longer pink. Add chicken to rice mixture along with remaining artichoke marinade. Add feta cheese, tossing gently to combine. Cover and chill for at least 4 hours or up to 24 hours. Makes 6 servings.
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Nutrition Facts (Tailgate Chicken and Tuscan Rice Salad)

  • Per serving:
  • 264 kcal ,
  • 8 g fat
  • 38 mg chol. ,
  • 376 mg sodium ,
  • 33 g carb.
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