Summer Chicken and Rice Salad With Terragon Dressing

Submitted by ASellers36

"This recipe is adapted from a low fat recipe I ran across a long time ago. I love this dish in the summer. It is light and yet so filling. I usually serve it luke warm right after dressing the ingredients. Feel free to add your own variations such as a chopped tomato or sliced radishes. If you try some successful additions, please comment below!"

 

• Ready In: 20mins
• Ingredients: 10
• Yields: 4 cups
• Serves: 4

ingredients

• 2 chicken breasts
• 473.18 ml jasmin rice, cooked
• 4 scallions, thinly sliced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 73.94 ml olive oil, divided
• salt and pepper, to taste
• 59.14 ml rice vinegar
• 7.39 ml dried tarragon leaves
• baby greens

directions

1. Remove fatty parts from chicken, cut into 1 inch pieces, sprinkle with salt and pepper to your taste, and cook in a skillet using 2 tablespoons of the olive oil until cooked through and slighly golden on the edges.
2. Combine rice, chicken, scallions, and red and green pepper in a large bowl. Mix well.
3. In a small bowl, mix together 3 tablespoons of the olive oil, the rice vinegar, and terragon.
4. Pour the dressing over the rice mixture, and mix well.
5. Serve alone or on top of baby greens.