Roast Chicken and 3-Rice Salad

The Kitchn
Roast Chicken and 3-Rice Salad
17
620

Ingredients

  • 1 free-range chickens (or organic, weighing about 3 1/4 pounds, or about 1 1/2 pounds boneless, skinless chicken meat, and about 4 1/2 cups cooked and shredded)
  • 4 1/2 tablespoons olive oil
  • 1 cup basmati rice
  • 1/3 cup wild rice
  • 1/3 brown rice (scant cup)
  • 1 yellow onion (medium, thinly sliced)
  • 6 green onions (thinly sliced)
  • 4 red chili peppers (mild, seeded and cut into thin strips)
  • 3 cups cilantro (chopped)
  • 4 tablespoons mint leaves (chopped)
  • 20 shiso leaves (shredded, or arugula)
  • ground black pepper
  • salt
  • 4 tablespoons lemon juice
  • 2 tablespoons sesame oil
  • 2 tablespoons Thai fish sauce
  • 2 tablespoons olive oil
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NutritionView more

620Calories
Sodium24%DV570mg
Fat65%DV42g
Protein63%DV32g
Carbs9%DV27g
Fiber4%DV1g

PER SERVING *

Calories620Calories from Fat380
% DAILY VALUE*
Total Fat42g65%
Saturated Fat11g55%
Trans Fat
Cholesterol125mg42%
Sodium570mg24%
Potassium500mg14%
Protein32g63%
Calories from Fat380
% DAILY VALUE*
Total Carbohydrate27g9%
Dietary Fiber1g4%
Sugars1g2%
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.