Lemony chicken rice salad
2 small, or 1 large shallot, minced
Uncooked jasmine rice
Roasted skinless boneless chicken breast
8 oz, diced
Fat free mayonnaise
Fresh lemon juice
- 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.
- Slice white parts of scallions into thin rounds. Cut green parts into 1/2-inch-long strips.
- In a large bowl, toss together rice, scallions and remaining ingredients. Yields about 1 cup per serving.