SOUTHERN CHICKEN AND RICE SALAD

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Southern Chicken and Rice Salad image

This light Southern Chicken and Rice Salad is a satisfying dish that's perfect for easy summer dinners or a fancier lunch with the ladies. The marinated chicken, sweet fruit, crunchy almonds, and hearty brown rice, offer a variety of flavors and textures for the ultimate crowd-pleasing dish!

Provided by @MakeItYours

Number Of Ingredients 15

1.5 lbs. boneless, skinless chicken tenderloins ( (about 3 cups cooked and diced))
1 tablespoon olive oil
1 tablespoon toasted sesame oil ((or additional 1 tablespoon of olive oil))
2 tablespoons rice vinegar ((or sub with white or cider vinegar))
2 tablespoons freshly squeezed orange juice
3 cups cooked brown rice**
1 (8 ounce) can pineapple chunks (drained)
1 (15 ounce) can mandarin orange slices (drained)
1 cup halved red grapes
1 cup diced celery
1/4 cup mayonnaise***
1/4 cup sour cream or plain Greek-style yogurt
Salt and pepper (to taste)
1/2 cup slivered almonds
Optional garnish: chopped fresh parsley

Steps:

  • Prepare the chicken at least 1 hour in advance (or overnight):
  • In a small bowl, whisk together oil, vinegar, and orange juice. Season chicken with salt and pepper, and place chicken in a large zip-top bag. Pour marinade into the bag and gently toss to coat chicken. Marinate chicken in the refrigerator for at least 1 hour (or up to overnight).
  • Remove chicken from bag and discard marinade.
  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Place chicken in the skillet and allow the chicken to cook on one side, undisturbed, for at least 4-5 minutes. Flip, and cook the chicken for about 5 more minutes, or until it is nicely browned on both sides and cooked through.
  • The chicken is cooked through when the internal temperature reaches 180 degrees F, or when juices run clear.
  • When the chicken is cooked through, remove it from the skillet and place it on a cutting board to rest.
  • Once chicken has cooled to the touch, diced into bite-sized pieces.
  • Prepare the salad:
  • Place diced chicken in a large bowl. Add pineapple, oranges, celery, and grapes. Fold in cooked rice. Add mayonnaise and sour cream; season with salt and pepper, to taste. You can stir in additional mayonnaise, as needed, to reach desired consistency.
  • Stir in almonds just before serving. Garnish with fresh parsley.

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