Description
Delicious chicken and rice salad with fresh vegetables and a light dressing.
Ingredients
Scale
- 2 cups cooked rice (preferably short-grain)
- 1 lb chicken breast (boneless, skinless)
- 1 large cucumber (sliced)
- 1 cup cherry tomatoes (halved)
- 1/4 cup green onions (chopped)
- 1 tbsp olive oil (for cooking chicken)
- 1 tbsp soy sauce (for seasoning)
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp honey
- 1 tbsp lime juice
- 1 tsp ginger (grated)
- 1 clove garlic (minced)
Instructions
- Heat olive oil in a skillet over medium heat. Season the chicken breast with soy sauce and cook for about 6-7 minutes on each side until golden brown and cooked through.
- Remove from skillet and let it rest for a few minutes before slicing into strips.
- In a large bowl, combine the cooked rice, sliced cucumber, cherry tomatoes, and green onions.
- Add the sliced chicken on top of the salad mixture.
- In a small bowl, whisk together rice vinegar, sesame oil, honey, lime juice, ginger, and garlic until well combined.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately, garnished with additional green onions if desired.
Notes
- This salad is best served fresh but can be stored in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Skillet
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg