Pineapple and Chicken Rice Salad

Submitted by evelynathens

"An oriental twist to a delicious chicken-rice salad."

 

• Ready In: 45mins
• Ingredients: 15
• Serves: 4

ingredients

• 2 teaspoons soy sauce, plus
• 1 tablespoon soy sauce
• 1 teaspoon olive oil, plus
• 2 tablespoons olive oil
• 4 teaspoons minced garlic
• 4 teaspoons minced peeled fresh ginger
• 12 ounces boneless skinless chicken breast halves or 12 ounces chicken tenders, cut crosswise into ½ inch wide strips
• 2 3⁄4 cups water
• 1 1⁄2 cups basmati rice or 1 1/2 cups long-grain rice
• 6 tablespoons fresh lime juice
• 1 cup cubed peeled pineapple
• 1 kiwi, peeled,cubed
• 3⁄4 cup thinly sliced green onion
• 1⁄2 cup chopped red bell pepper
• 4 large curly lettuce leaves

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.

Reviews

[ellie_]

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!