Chicken and Rice Salad with Basil and Lemon
This Chicken and Rice Salad with Fresh Basil and Lemon is a refreshing and flavorful recipe that combines tender chicken, hearty rice, and fragrant basil with a tangy lemon dressing. It is easy to make and perfect for a light lunch or dinner.
Servings 4 servings
Calories 425kcal
Ingredients
SALAD INGREDIENTS
- 4 cups cooked rice
- ½ cup chopped bell pepper
- ¼ cup diced red onion
- 1 cup chopped romaine lettuce
- 2 cooked chicken breasts, cut into bite-sized pieces
- 1 cup finely chopped fresh basil
DRESSING INGREDIENTS
- 2 cloves garlic, minced
- 1 ½ tbsp lemon juice
- 2 tbsp olive oil
- ⅛ tsp sea salt
- ⅛ tsp ground black pepper
Instructions
- In a large bowl, combine cooked rice, chopped bell peppers, shredded lettuce, chopped chicken, sliced basil, and diced onion, and stir it all together well.
- In a small jar, shake together the minced garlic, lemon juice, olive oil, sea salt, and pepper. Pour the dressing over the salad mixture and stir again to combine.
- Serve immediately or refrigerate, covered, until serving.
Video
Notes
- What is the best way to cook rice? I love using this stovetop method for cooking rice. Then, to cool it for salad, spread it onto a baking sheet and leave it to cool at room temperature.
- TIP! Use leftover rotisserie chicken to cut down on prep time!
- Store this salad in the fridge in an airtight container for up to 2 days.
- Instead of red onions, use a few tablespoons of thinly sliced green onions.
- If you don't have fresh lemon juice, vinegar will also work in the dressing.
- Boost the veggie content even more by adding some chopped tomatoes and cucumbers.
- Add more crunch with some toasted nuts like pecans or walnuts.
Nutrition
Serving: 2 | Calories: 425kcal | Carbohydrates: 48g | Protein: 32g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 73mg | Sodium: 141mg | Potassium: 389mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1942IU | Vitamin C: 29mg | Calcium: 50mg | Iron: 2mg