Roasting a chicken on Sunday ensures that you have leftovers to use all throughout the week and this recipe is a great way to use some of those leftovers. Rice is mixed with carrots, celery, green bell pepper, scallions, and parsley for a dish with tons of vegetables and fresh flavors. A simple dressing of lime juice and olive oil adds a bit of tartness to the dish that is served over a bed of lettuce and topped with roasted chicken breast.

Ingredients

  • 2 cups rice (cooked and cool)
  • 1 carrot (finely chopped)
  • 1 celery stalk (finely chopped)
  • 1/2 green bell pepper (finely chopped)
  • 1 green onion (finely chopped)
  • 1/3 cup fresh parsley (chopped)
  • 1 lime
  • 2 tablespoons olive oil
  • lettuce
  • 2 chicken breasts (roasted and in strips)

Directions

  1. The rice must be cool when making the salad. Add all the ingredients except for the lettuce and chicken. Mix carefully.
  2. Serve the rice on a bed of lettuce and place the chicken on top.
  3. The chicken may be served cold or warm.
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NutritionView more

540Calories
Sodium8%DV190mg
Fat26%DV17g
Protein61%DV31g
Carbs22%DV67g
Fiber16%DV4g

PER SERVING *

Calories540Calories from Fat150
% DAILY VALUE*
Total Fat17g26%
Saturated Fat3g15%
Trans Fat
Cholesterol75mg25%
Sodium190mg8%
Potassium880mg25%
Protein31g61%
Calories from Fat150
% DAILY VALUE*
Total Carbohydrate67g22%
Dietary Fiber4g16%
Sugars4g8%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Adrianne M. 6 Jun 2015
This is a very basic recipe that works well. I made these for my girl’s day out when everyone came to my house. I found that the ladies loved these and cleared the plate. They go great with several finger foods and when you don't want to slave away in the kitchen all day long. Quick, easy and flavorful, just the way I like it.