Pineapple and Chicken Rice Salad

Recipe by evelynathens
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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix 2 tsps soy sauce, 1 tsp oil, 2 tsps garlic and 1 tsp ginger in medium bowl.
  • Add chicken and toss to coat.
  • Let stand 30 minutes.
  • Meanwhile, bring 2 ¾ cups water to boil in medium saucepan.
  • Add rice; return to boil.
  • Reduce heat to medium-low, cover and simmer until rice is tender and water is absorbed, about 15 minutes.
  • Uncover; let stand until cool.
  • Season chicken.
  • Heat large nonstick skillet over high heat.
  • Add chicken with marinade to skillet and sauté until golden-brown and cooked through, about 4 minutes.
  • Cool.
  • Whisk lime juice, 1 tblp soy sauce, 2 tblsps oil, 2 tsps garlic and 3 tsps ginger in large bowl.
  • Mix in rice, chicken, pineapple, kiwi, ½ cup green onions and bell pepper.
  • Season to taste.
  • Line bowl with lettuce leaves.
  • Spoon salad into bowl.
  • Sprinkle with remaining green onion and serve.
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