lemon chicken rice salad

★★★★★ 1 Review
2sweetinc avatar
By Lisa G. Sweet Pantry Gal
from Buffalo, NY

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.

serves 6
method Stove Top

Ingredients For lemon chicken rice salad

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

  • 1
    Season 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.
  • 2
    In 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.
  • 3
    Add 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.
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