Summer Chicken and Rice Salad With Terragon Dressing

Total Time
Prep 10 mins
Cook 10 mins

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!

Ingredients Nutrition


  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.