Greek Chicken & Rice Salad
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WHAT YOU'LL NEED
- 1/4 cup olive oil, divided
- 1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
- 1 package Knorr® Rice Sides™ - Rice Pilaf
- 1 cup cherry tomatoes, halved
- 1 cup chopped seedless cucumber
- 1/4 cup pitted Kalamata olives, chopped
- 2 Tbsp. red wine vinegar
- 1/4 cup chopped fresh mint or parsley
NUTRITIONAL INFORMATION
Amount per serving
Calories420
Calories from Fat170
Total Fat19g
Saturated Fat3g
Trans Fat0g
Polyunsaturated Fat2.5g
Monounsaturated Fat12g
Cholesterol75mg
Sodium650mg
Total Carbs32g
Dietary Fiber2g
Sugars2g
Protein28g
Calcium4%
Iron10%
Potassium600mg
Vitamin C15%
Vitamin A8%
All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.
Let's Get Cooking
- 1 HEAT 1 tablespoon oil in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, until thoroughly cooked, about 5 minutes. Remove and set aside.
- 2 PREPARE Knorr® Rice Sides™ - Rice Pilaf in same skillet according to package directions. Transfer to bowl and stir in chicken, cherry tomatoes, cucumber and olives. Cool to room temperature.
- 3 WHISK red wine vinegar and remaining 3 tablespoons oil in small bowl; pour over rice mixture and toss. Stir in mint. Serve at room temperature or chill if desired. Serve, if desired, with crumbled feta cheese.
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