Green Rice and Chicken Salad
Vibrant, refreshing, and packed with wholesome ingredients, this Green Rice and Chicken Salad is a feast for both the eyes and the palate. Featuring tender, golden-browned chicken breast, fluffy long-grain rice coated in a zesty blend of cilantro, parsley, and spinach, and a medley of fresh vegetables like cucumber, cherry tomatoes, and creamy avocado, this salad is a nutrient-rich meal in a bowl. The herbaceous green rice brings a bright, citrusy kick with fresh lime juice and olive oil, perfectly complementing the juicy chicken and crisp veggies. Ready in under an hour and ideal for lunch or dinner, this gluten-free salad is as satisfying as it is simple to prepare. Serve it fresh with an extra squeeze of lime for a dish that’s as delicious as it is beautiful. Perfect for those seeking quick, healthy meals or vibrant chicken salad ideas!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 1 cup fresh cilantro leaves
- 0.5 cup fresh parsley leaves
- 1 cup baby spinach leaves
- 3 tablespoons fresh lime juice
- 0.25 cup olive oil
- 1 piece garlic clove, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 large avocado, diced
- 2 stalks green onion, thinly sliced
- 2 cups water
Instructions
Start by cooking the rice: Rinse the rice under cold water until the water runs clear. In a medium saucepan, bring 2 cups of water to a boil. Add the rice, cover, and reduce the heat to low. Cook for 15-18 minutes, or until the rice is tender and the water has been absorbed. Remove from heat and let it cool slightly.
While the rice cooks, prepare the chicken: Season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook the chicken for 4-6 minutes per side, or until golden brown and fully cooked (internal temperature should reach 165°F). Remove from heat and let rest before slicing into bite-sized pieces.
Prepare the green rice: In a blender or food processor, combine cilantro, parsley, spinach, lime juice, olive oil, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Blend until smooth. Pour the herb mixture over the cooled rice and toss until evenly coated.
Assemble the salad: In a large bowl, combine the green rice, sliced chicken, cucumber, cherry tomatoes, avocado, and green onions. Toss gently to combine.
Serve: Divide the salad into bowls or plates and serve immediately. Optional: Garnish with additional fresh herbs or a lime wedge for added flavor.
Nutrition Facts
Calories |
442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.8 g | 32% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 575 mg | 25% | |
| Total Carbohydrate | 25.7 g | 9% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 3.6 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 895 mg | 19% | |
*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.
