Lemony Chicken Rice Salad
5
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Tired of mayo-drenched chicken salad? Try out our light and lemony rendition of this classic — with a few twists. It's the perfect entrée or side dish for a picnic.
Ingredients
Shallots
2 small, or 1 large shallot, minced
Uncooked jasmine rice
⅔ cup(s)
Table salt
1 tsp(s)
Uncooked scallions
3 medium
Roasted skinless boneless chicken breast
8 oz, diced
Fat free mayonnaise
½ cup(s)
Lemon zest
1 tbsp(s)
Fresh lemon juice
3 tbsp(s)
Sugar
1 tsp(s)
Black pepper
½ pinch(es)
Instructions
1
Coat a nonstick pot with cooking spray; heat over medium heat. Add shallots; cook until softened, stirring, about 1 minute. Add rice, salt and appropriate amount of water to cook rice according to manufacturer’s directions. Cool.
2
Slice white parts of scallions into thin rounds. Cut green parts into 1/2-inch-long strips.
3
In a large bowl, toss together rice, scallions and remaining ingredients. Yields about 1 cup per serving.
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