Summer Chicken Rice Salad
Bright, fresh, and bursting with flavor, this Summer Chicken Rice Salad is a vibrant dish perfect for warm-weather meals. Tender slices of golden pan-seared chicken breast are paired with fluffy white or brown rice and a medley of colorful vegetables, including sweet cherry tomatoes, crisp cucumber, and crunchy red bell pepper. Tossed with a zesty homemade lemon-Dijon dressing and accented with fresh parsley, this salad strikes the perfect balance of savory and tangy. Ready in just 40 minutes, it’s as convenient as it is delicious, making it an ideal choice for light lunches, picnics, or effortless weeknight dinners. Serve it chilled for an even more refreshing summer experience!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 cup white or brown rice
- 2 cups water
- 1 cup cherry tomatoes
- 1 medium cucumber
- 1 large red bell pepper
- 1 small red onion
- 0.5 cup fresh parsley
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil (for cooking chicken)
Instructions
Bring 2 cups of water to a boil in a medium saucepan, add the rice, reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is tender and the water is absorbed. Fluff the rice with a fork and let it cool completely.
While the rice is cooling, season the chicken breasts lightly with salt and black pepper. Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook the chicken for 5-7 minutes per side or until fully cooked and golden brown. Remove the chicken from the pan and let it rest for 5 minutes before slicing into thin strips.
Halve the cherry tomatoes, dice the cucumber and red bell pepper, finely chop the red onion, and roughly chop the parsley.
In a small bowl, prepare the dressing by whisking together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of honey, 1 teaspoon of Dijon mustard, 1 teaspoon of salt, and 0.5 teaspoon of black pepper.
In a large mixing bowl, combine the cooled rice, cherry tomatoes, cucumber, red bell pepper, red onion, and parsley.
Add the sliced chicken to the salad and pour the dressing over everything. Toss gently to combine, ensuring the dressing is evenly distributed.
Taste and adjust seasoning if needed. Serve immediately or chill in the refrigerator for 30 minutes for a colder option. Enjoy your Summer Chicken Rice Salad!
Nutrition Facts
Calories |
380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 597 mg | 26% | |
| Total Carbohydrate | 25.5 g | 9% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 6.8 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 59 mg | 5% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 609 mg | 13% | |
*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.
