RICE, PINEAPPLE AND CHICKEN SALAD
Steps:
- Mix 2 teaspoons soy sauce, 1 teaspoon oil, 2 teaspoons garlic and 1 teaspoon ginger in medium bowl. Add chicken and toss to coat. Let stand 30 minutes.
- Meanwhile, bring 2 3/4 cups water to boil in heavy medium saucepan. Add rice; return to boil. Reduce heat to medium-low, cover and simmer until rice is tender and water is absorbed, about 15 minutes. Uncover; let stand until cool.
- Sprinkle chicken with salt and pepper. Heat large nonstick skillet over high heat. Add chicken with marinade to skillet and sauté until golden brown and cooked through, about 4 minutes. Cool.
- Whisk lime juice, 1 tablespoon soy sauce, 2 tablespoons oil, 2 tablespoons garlic and 3 teaspoons ginger in large bowl. Mix in rice, chicken, pineapple, kiwi, 1/2 cup green onions and bell pepper. Season with salt and pepper. (Can be made 6 hours ahead. Chill. Let stand up to 2 hours at room temperature before continuing.
- Line bowl with lettuce leaves. Spoon salad into bowl. Sprinkle with remaining 1/4 cup green onions and serve.
PINEAPPLE AND CHICKEN RICE SALAD
Make and share this Pineapple and Chicken Rice Salad recipe from Food.com.
Provided by evelynathens
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Mix 2 tsps soy sauce, 1 tsp oil, 2 tsps garlic and 1 tsp ginger in medium bowl.
- Add chicken and toss to coat.
- Let stand 30 minutes.
- Meanwhile, bring 2 ¾ cups water to boil in medium saucepan.
- Add rice; return to boil.
- Reduce heat to medium-low, cover and simmer until rice is tender and water is absorbed, about 15 minutes.
- Uncover; let stand until cool.
- Season chicken.
- Heat large nonstick skillet over high heat.
- Add chicken with marinade to skillet and sauté until golden-brown and cooked through, about 4 minutes.
- Cool.
- Whisk lime juice, 1 tblp soy sauce, 2 tblsps oil, 2 tsps garlic and 3 tsps ginger in large bowl.
- Mix in rice, chicken, pineapple, kiwi, ½ cup green onions and bell pepper.
- Season to taste.
- Line bowl with lettuce leaves.
- Spoon salad into bowl.
- Sprinkle with remaining green onion and serve.
Nutrition Facts : Calories 480.3, Fat 11.3, SaturatedFat 1.8, Cholesterol 49.3, Sodium 494.7, Carbohydrate 68, Fiber 5, Sugar 7.9, Protein 27.5
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