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 a light and lemony rendition of this classic with a few twists, including the inclusion of jasmine rice and a dash of sugar for the tiniest hint of sweetness. It's the perfect entrée or side dish for a picnic or backyard gathering since it can be made ahead, and it is easy to transport. The lemon zest and juice add brightness to this salad. You’ll need two lemons to yield enough for this recipe—just be sure to zest the lemons before juicing. And if you want to keep prep time short, use a rotisserie chicken instead of cooking your own.
Ingredients
Shallot
2 small, or 1 large shallot, minced
Uncooked jasmine rice
⅔ cup(s)
Table salt
1 tsp
Scallions
3 medium
Roasted skinless boneless chicken breast
8 oz, diced
Fat free mayonnaise
½ cup(s)
Lemon zest
1 Tbsp
Fresh lemon juice
3 Tbsp
Sugar
1 tsp
Black pepper
½ tsp
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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