Greek Chicken & Rice Salad
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Cooking Time
mins -
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Prep time
mins -
Serves
people
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%
- 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
- 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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