Chicken Rice Salad
Elevate your mealtime with this refreshing and hearty Chicken Rice Salad! Combining tender, perfectly seasoned chicken breast, fluffy basmati rice, and crisp veggies like cherry tomatoes, cucumber, and red onion, this dish is a vibrant fusion of flavors and textures. Tossed with a tangy homemade dressing made from lemon juice, red wine vinegar, and a hint of honey, and topped with creamy feta cheese and fresh parsley, this salad is as satisfying as it is delicious. Perfect as a light lunch or a crowd-pleasing side dish, it comes together in under 40 minutes and can be served chilled or at room temperature. Packed with protein, wholesome ingredients, and a Mediterranean-inspired twist, this recipe is a must-try for healthy eating enthusiasts!
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons garlic powder
- 1 cup basmati rice
- 2 cups water
- 1 cup cherry tomatoes
- 1 medium-sized cucumber
- 0.5 medium-sized red onion
- 0.5 cup feta cheese
- 0.25 cup parsley
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon honey
- 1 teaspoon oregano
Instructions
Season the chicken breasts with 1 tablespoon olive oil, salt, black pepper, and garlic powder. Set aside.
In a medium saucepan, combine the basmati rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes or until the rice is tender and the water is absorbed. Remove from heat and let cool.
While the rice is cooking, heat a skillet over medium heat. Add 1 tablespoon olive oil and cook the seasoned chicken breasts for 5-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes before slicing into strips or cubes.
Prepare the vegetables: halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and roughly chop the parsley.
In a large bowl, combine the cooked rice, sliced chicken, cherry tomatoes, cucumber, red onion, feta cheese, and parsley.
Prepare the dressing: in a small bowl, whisk together the lemon juice, red wine vinegar, honey, oregano, and a pinch of salt and black pepper. Drizzle the dressing over the salad and toss gently to combine.
Serve the chicken rice salad chilled or at room temperature. Refrigerate any leftovers for up to 2 days.
Nutrition Facts
Calories |
1168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.3 g | 70% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 273 mg | 91% | |
| Sodium | 4046 mg | 176% | |
| Total Carbohydrate | 83.9 g | 31% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 16.8 g | ||
| Protein | 89.3 g | 179% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 562 mg | 43% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1709 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
