Grilled Chicken and Basmati Rice Salad
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Frank P. Melodia
Perfect for a light summer dinner, our grilled chicken and rice salad features fresh beans and a creamy yogurt dressing.
Ingredients
1 c. white or brown basmati rice
1/4 lb. yellow wax beans
1/4 lb. sugar snap peas
1/2 c. fat-free plain Greek yogurt
2 tbsp. white balsamic vinegar
2 tbsp. extra-virgin olive oil
1/2 tsp. minced garlic
1/2 tsp. salt
1/2 tsp. Freshly ground pepper
6 boneless, skinless chicken breast halves
2 medium heirloom tomatoes
4 ear scallions
.67 c. chopped fresh mint leaves
2 large Belgian endives
Instructions
Cook rice according to package directions. Let stand uncovered, until cooled. Fluff with a fork.
Bring a large pot of lightly salted water to a boil; add yellow wax beans and cook 3 minutes; add sugar snap peas and continue to cook 1 minute, until bright green and very crisp-tender. Drain; refresh under cold water. Drain on a paper towel.
In a large salad bowl, whisk yogurt, balsamic vinegar, olive oil, garlic, salt, and pepper until blended. Remove 1/4 cup dressing to a small cup.
Prepare an outdoor grill or heat a stovetop grill pan over medium heat. Brush chicken with dressing from cup. Grill or broil chicken 7 minutes, turning once, or until cooked through. Remove to a cutting board; let rest 5 minutes.
Add beans, sugar snap peas, tomatoes, scallions, mint, and endives to dressing in salad bowl; toss. Add rice; toss again. Slice chicken and add to salad.
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