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Rice Salad(recipes)

Lemon Chicken and Rice Salad (recipes)


Lemon Chicken and Rice Salad

Prep and Cook Time: 30 minutes

Yield: Makes 6 servings



Ingredients:



2tablespoons olive oil

1-1/2pounds chicken tenders, cut into bite-size pieces

1/3cup fresh lemon juice

1teaspoon dried thyme leaves

1/2teaspoon salt

1/2teaspoon black pepper

1can (about 14 ounces) fat-free reduced-sodium chicken broth

2cups uncooked instant brown rice

4cups torn ready-to-use spinach

2medium red apples, cut into 1/2-inch-thick slices

1tablespoon dried parsley flakes

1/3cup honey-Dijon salad dressing









Preparation:





1.Heat oil in large skillet over medium-high heat. Add chicken; cook until slightly browned. Add lemon juice, thyme, salt and pepper. Cover; reduce heat to medium and cook 8 to 10 minutes or until chicken is no longer pink in center. Remove from heat and cool.2.Bring chicken broth to a boil in medium saucepan over medium-high heat. Add rice; cover, reduce heat to low and cook 10 minutes or until chicken broth is absorbed. Remove from heat and cool.3.Combine spinach, rice, chicken and apples in large bowl. Sprinkle with parsley flakes. Pour salad dressing over top; toss. Garnish with fresh thyme sprig, if desired.







Serving Suggestion:

Serve with fresh green and red grapes and toasted sourdough bread slices.





Nutritional Information:







Serving Size:







Fiber

6 g







Carbohydrate

60 g







Cholesterol

38 mg







Saturated Fat

7 g







Total Fat

14 g







Calories from Fat

29 %







Calories

438







Protein

22 g







Sodium

420 mg









Dietary Exchange:







Meat

2







Vegetable

1







Fruit

1/2







Starch

3







Fat

1











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