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Pineapple and Chicken Rice Salad Recipe

March 12th, 2013 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 2teaspoonssoy sauce, plus
  2. 1tablespoonsoy sauce
  3. 1teaspoonolive oil, plus
  4. 2tablespoonsolive oil
  5. 4teaspoons mincedgarlic
  6. 4teaspoons minced peeledfresh ginger
  7. 12ouncesboneless skinless chicken breast halves or chicken tenders, cut crosswise into ½ inch wide strips
  8. 2 3/4cupswater
  9. 1 1/2cupsbasmati riceor long-grain rice
  10. 6tablespoonsfresh lime juice
  11. 1cup cubed peeledpineapples
  12. 1kiwi, peeled,cubed
  13. 3/4cup thinly slicedgreen onions
  14. 1/2cup choppedred bell peppers
  15. 4large curlylettuce leaves

DIRECTIONS

  1. Mix 2 tsps soy sauce, 1 tsp oil, 2 tsps garlic and 1 tsp ginger in medium bowl.
  2. Add chicken and toss to coat.
  3. Let stand 30 minutes.
  4. Meanwhile, bring 2 ¾ cups water to boil in 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. Season chicken.
  9. Heat large nonstick skillet over high heat.
  10. Add chicken with marinade to skillet and sauté until golden-brown and cooked through, about 4 minutes.
  11. Cool.
  12. Whisk lime juice, 1 tblp soy sauce, 2 tblsps oil, 2 tsps garlic and 3 tsps ginger in large bowl.
  13. Mix in rice, chicken, pineapple, kiwi, ½ cup green onions and bell pepper.
  14. Season to taste.
  15. Line bowl with lettuce leaves.
  16. Spoon salad into bowl.
  17. Sprinkle with remaining green onion and serve.

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