Green Rice and Chicken Salad

Vibrant, refreshing, and packed with wholesome ingredients, this Green Rice and Chicken Salad is a feast for both the eyes and the palate. Featuring tender, golden-browned chicken breast, fluffy long-grain rice coated in a zesty blend of cilantro, parsley, and spinach, and a medley of fresh vegetables like cucumber, cherry tomatoes, and creamy avocado, this salad is a nutrient-rich meal in a bowl. The herbaceous green rice brings a bright, citrusy kick with fresh lime juice and olive oil, perfectly complementing the juicy chicken and crisp veggies. Ready in under an hour and ideal for lunch or dinner, this gluten-free salad is as satisfying as it is simple to prepare. Serve it fresh with an extra squeeze of lime for a dish that’s as delicious as it is beautiful. Perfect for those seeking quick, healthy meals or vibrant chicken salad ideas!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 1 cup long-grain white rice
• 1 cup fresh cilantro leaves
• 0.5 cup fresh parsley leaves
• 1 cup baby spinach leaves
• 3 tablespoons fresh lime juice
• 0.25 cup olive oil
• 1 piece garlic clove, minced
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 medium cucumber, diced
• 1 cup cherry tomatoes, halved
• 1 large avocado, diced
• 2 stalks green onion, thinly sliced
• 2 cups water

Directions

Step 1

Start by cooking the rice: Rinse the rice under cold water until the water runs clear. In a medium saucepan, bring 2 cups of water to a boil. Add the rice, cover, and reduce the heat to low. Cook for 15-18 minutes, or until the rice is tender and the water has been absorbed. Remove from heat and let it cool slightly.

Step 2

While the rice cooks, prepare the chicken: Season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook the chicken for 4-6 minutes per side, or until golden brown and fully cooked (internal temperature should reach 165°F). Remove from heat and let rest before slicing into bite-sized pieces.

Step 3

Prepare the green rice: In a blender or food processor, combine cilantro, parsley, spinach, lime juice, olive oil, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Blend until smooth. Pour the herb mixture over the cooled rice and toss until evenly coated.

Step 4

Assemble the salad: In a large bowl, combine the green rice, sliced chicken, cucumber, cherry tomatoes, avocado, and green onions. Toss gently to combine.

Step 5

Serve: Divide the salad into bowls or plates and serve immediately. Optional: Garnish with additional fresh herbs or a lime wedge for added flavor.

Nutrition Facts

Serving size	2003.4 grams (2003.4g)

Amount per serving	% Daily Value*
Calories	1796

Total Fat 102.50g	131%
Saturated Fat 16.80g	84%
Polyunsaturated Fat 5.30g
Cholesterol 296mg	99%
Sodium 2777mg	121%
Total Carbohydrate 100.50g	37%
Dietary Fiber 23.70g	85%
Total Sugars 9.80g
Protein 126.40g	253%

Vitamin D 4IU	18%
Calcium 502mg	39%
Iron 20mg	110%
Potassium 4059mg	86%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.4%

Protein: 27.6%

Carbs: 22.0%