Pineapple and Chicken Rice Salad

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Total Time
45mins
Prep 20 mins
Cook 25 mins

An oriental twist to a delicious chicken-rice salad.

Ingredients Nutrition

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.
Most Helpful

4 5

Very good supper salad which we enjoyed and I am having the leftovers for lunch tomorrow. I made a small change (based on what I had) by using mango instead of kiwi and skipping the ginger (I was out) - still delicious - but plan on making it as written next time. Thanks for sharing!