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American Chicken Salad Recipe

  • 6servings
  • 10minutes
  • 291calories

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Source: cookeatshare.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B6, H, C, E
MineralsNatrium, Fluorine, Chromium, Manganese, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lb boneless, skinless chicken breast

  2. 1/4 tsp ground black pepper

  3. 3 cups cooked brown rice , cooled to room temperature

  4. 14 oz artichoke hearts , drained and quartered

  5. 1 cup whole walnuts , toasted

  6. 1 cup frozen snow peas , thawed and blanched

  7. 8 tbs red bell pepper , cut into 1/2" pieces

  8. FOR DRESSING

  9. 2 tbs red wine vinegar

  10. 2 tbs fresh lime juice

  11. 1 tbs olive oil

  12. 1 tbs chopped basil

  13. 1 cl garlic, minced

  14. 1/4 tsp salt

  15. fresh spinach leaves

Instructions Jump to Ingredients ↑

  1. Brush chicken with olive oil; season with salt and black pepper.

  2. Grill or broil chicken breasts. Chill chicken; cut in 3/4-inch cubes.

  3. Combine chicken, rice, artichokes, walnuts, peas and red pepper in large bowl.

  4. Blend vinegar, lime juice, olive oil, basil, garlic and salt in small bowl.

  5. Pour over salad; toss lightly. Serve on spinach leaves.

  6. *To toast walnuts: Conventional: Heat oven to 350 degrees. Spread walnuts in shallow baking pan; bake 8 to 10 minutes, stirring occasionally, until golden brown. Microwave: Spread walnuts on glass pie plate. Microwave at HIGH 4 to 5 minutes or until lightly browned, stirring after each minute.

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