Quick Chicken And Rice Salad Low Fat Food

CHICKEN AND RICE SALAD

Chicken and Rice Salad image

A very flexible recipe, meant to get you poking around in your fridge and pantry, and a perfect way to use up leftover chicken and rice.

Provided by Katie Workman

Categories Salad

Time 15m

Number Of Ingredients 10

Ingredients

3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
Kosher salt and freshly ground pepper (to taste)
2 cups diced cooked chicken
2 cups cooked rice ((any kind))
1 cup diced celery
1 cup diced zucchini
½ cup chopped red onion
½ cup chopped parsley

Steps:

In a large bowl combine the olive oil, lemon juice, lemon zest, salt and pepper.
Add the cooked chicken, rice, celery, zucchini, onion, and parsley. Toss to combine well. Serve at room temperature.

Nutrition Facts : Calories 334 kcal, Carbohydrate 27 g, Protein 21 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 53 mg, Sodium 81 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

15-MINUTE CHICKEN, RICE AND GRAPE SALAD

15-Minute Chicken, Rice and Grape Salad image

Brown rice makes a nutty, chewy base for this salad and is a nice foil for sweet grapes and fresh greens. Using frozen precooked rice makes the whole dish doable in 15 minutes. The creamy dressing comes together quickly in the blender.

Provided by Food Network Kitchen

Time 15m

Yield 4 servings

Number Of Ingredients 13

Ingredients

3 cups store-bought frozen precooked or leftover brown rice
1/2 cup 2 percent Greek yogurt
2 tablespoons olive oil
1 teaspoon lemon zest, plus 2 tablespoons lemon juice
1 tablespoon mayonnaise
1 small shallot, roughly chopped
1 small clove garlic, roughly chopped
Kosher salt and freshly ground black pepper
1/2 cup walnut pieces
1/2 rotisserie chicken, skin removed and meat shredded (about 3 cups)
2 cups small seedless red grapes
1/2 cup loosely packed flat-leaf parsley leaves
4 cups loosely packed baby spinach

Steps:

Put the frozen rice in a medium glass mixing bowl, and break it up using a fork. Drape a damp paper towel directly over the rice, and microwave until the rice is warmed through and softened, 2 to 3 minutes.
Meanwhile, puree the yogurt, oil, lemon zest and juice, mayonnaise, shallots, garlic, 1 1/2 teaspoons salt and a few grinds of pepper in a small food processor or a blender until smooth. Toast the walnuts in a small skillet over medium heat until fragrant and just starting to brown, about 2 minutes.
Combine the chicken, grapes, parsley and spinach in a large bowl, and toss with half the dressing. Add the warmed rice and toasted walnuts, toss again and serve with the remaining dressing.

Nutrition Facts : Calories 580 calorie, Fat 32 grams, SaturatedFat 6 grams, Cholesterol 55 milligrams, Sodium 850 milligrams, Carbohydrate 54 grams, Fiber 6 grams, Protein 23 grams, Sugar 14 grams

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