Rice, Pineapple and Chicken Salad Recipe

Name: Rice, Pineapple and Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons plus 1 tablespoon low-sodium soy sauce; 1 teaspoon plus 2 tablespoons vegetable oil; 4 teaspoons minced garlic; 4 teaspoons minced peeled fresh ginger; 12 ounces skinless boneless chicken breast halves or chicken tenders, cut crosswise into 1/2-inch strips; 2 3/4 cups water; 1 1/2 cups basmati rice or long-grain white rice; 6 tablespoons fresh lime juice; 1 cup cubed peeled pineapple; 1 kiwi, peeled, cubed; 3/4 cup thinly sliced green onions; 1/2 cup chopped red bell pepper; 4 large curly lettuce leaves

Servings: persons

2 teaspoons plus 1 tablespoon low-sodium soy sauce
1 teaspoon plus 2 tablespoons vegetable oil
4 teaspoons minced garlic
4 teaspoons minced peeled fresh ginger
12 ounces skinless boneless chicken breast halves or chicken tenders, cut crosswise into 1/2-inch strips
2 3/4 cups water
1 1/2 cups basmati rice or long-grain white rice
6 tablespoons fresh lime juice
1 cup cubed peeled pineapple
1 kiwi, peeled, cubed
3/4 cup thinly sliced green onions
1/2 cup chopped red bell pepper
4 large curly lettuce leaves

1
Mix 2 teaspoons soy sauce, 1 teaspoon oil, 2 teaspoons garlic and 1 teaspoon ginger in medium bowl.
2
Add chicken and toss to coat.
3
Let stand 30 minutes.
4
Meanwhile, bring 2 3/4 cups water to boil in heavy medium saucepan.
5
Add rice; return to boil.
6
Reduce heat to medium-low, cover and simmer until rice is tender and water is absorbed, about 15 minutes.
7
Uncover; let stand until cool.
8
Sprinkle chicken with salt and pepper.
9
Heat large nonstick skillet over high heat.
10
Add chicken with marinade to skillet and saute until golden brown and cooked through, about 4 minutes.
11
Cool.
12
Whisk lime juice, 1 tablespoon soy sauce, 2 tablespoons oil, 2 tablespoons garlic and 3 teaspoons ginger in large bowl.
13
Mix in rice, chicken, pineapple, kiwi, 1/2 cup green onions and bell pepper.
14
Season with salt and pepper.
15
(Can be made 6 hours ahead.
16
Chill.
17
Let stand up to 2 hours at room temperature before continuing.
18
Line bowl with lettuce leaves.
19
Spoon salad into bowl.
20
Sprinkle with remaining 1/4 cup green onions and serve.

493

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 teaspoons plus 1 tablespoon low-sodium soy sauce, 1 teaspoon plus 2 tablespoons vegetable oil, 4 teaspoons minced garlic, 4 teaspoons minced peeled fresh ginger, and more.

Yes, Rice, Pineapple and Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Rice, Pineapple and Chicken Salad

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