Lemon Chicken Rice Salad

Lisa G. Sweet Pantry Gal


Wanted to make a different side salad.
Turned out great. Nice refreshing dish that can be served as a side dish or a main dish.

★★★★★ 1 vote
Stove Top


boneless chicken breast
2 tsp
lemon pepper seasoning
1/3 c
minced shallots
1 c
jasmine rice
2 c
chicken stock
grated garlic clove
1/3 c
chopped fresh cilantro (or basil)
1/2 c
finely chopped red onion
1 large
juice and zest of lemon
olive oil
(optional) toasted pine nuts
fresh thyme


1Season chicken breast with lemon pepper seasoning.
Grill or fry chicken breast in a few teaspoons olive oil til cooked through.
Set aside to cool.
When cooled chopped in bite size pieces to add to salad.
2In deep saucepan saute shallots in tablespoon olive oil till soft not brown, add rice and continue to saute for another 3min continually stirring, add chicken stock and bring to a boil. Turn down and simmer covered til liquid absorbed for 15min. Remove from heat and let sit for 5min. Gently fluff rice with fork, transfer to large bowl and let cool completely.
3Add 4 tbls olive oil, lemon zest, tablespoon fresh chopped thyme, & juice, and a pinch of salt. whisk together. To rice add onions, herbs, garlic and chicken toss together.
Pour Dressing over rice gently combine.
Top with nuts, fresh thyme, and a squeeze of lemon juice and serve.

Can make ahead of time, stored in refrigerator covered for up to 3 days.

About this Recipe

Main Ingredient: Rice/Grains
Regional Style: Chinese
Other Tags: Quick & Easy, Healthy