Total Time
26mins
Prep 20 mins
Cook 6 mins

A salad chock full of chicken, vegetables and fruit certain to delight your taste buds. Cook once and serve twice by doubling up on the chicken and rice at one meal, and converting the leftovers into this dish.

Ingredients Nutrition

Directions

  1. Place 1/2 cup of water into a shallow skillet over medium heat. Bring to a simmer and add the baby carrots and cook for 4 minutes. (I like my vegetables rather toothy, if you prefer softer cook an additional minute.) If the water fully evaporates, add just 1 or 2 tablespoons more.
  2. Add the green beans and brown sugar to the carrots and cook an additional 1 to 2 minutes. Remove from heat.
  3. Mix together all of the salad ingredients except the tomatoes.
  4. Mix the dressing together in a small bowl. Pour on salad and toss.
  5. Add tomatoes and toss a bit more. (Tomatoes are tossed later as they can become a little bruised and mushed).
  6. Chill the salad at least 1 hour, but you can make this a day (24 hours) ahead. It ages quite well.
Most Helpful

4 5

This salad was different but tasty. Before I made it I was concerned that it would be too sweet but it was perfect. Before I added the dressing it kinda reminded me of sweet and sour chicken.

I have a condition that prohibits me from eating greens (choking problem) and just love salads. I'll give this a try. Sounds like a meal-in-one for me. Thanks so much.

5 5

The flavor of this salad was excellent. I loved the crunch of the water chesnuts and mix of fruit and veggies. The dressing fit the salad without any flavor taking over. Well done! The only thing I plan to do differently next time is to cut the carrots smaller; maybe a matchstick. We enjoyed your RSC creation!