Chicken and Rice Salad with Arugula, Almonds and Peppers

Name: Chicken and Rice Salad with Arugula, Almonds and Peppers
Prep time: PT-1M
Cook time: PT-1M
Total time: 45 min
Yield: 4
Ingredients: 2 large handfuls (about 2 cups) arugula leaves; 2 Tablespoons Canola oil; 3 cups cooked, diced chicken; 1 bunch of green onion, sliced (about ½ cup sliced); 1 red pepper, diced (about 1 cup); 1 bag of Minute® Rice (any type, I used Whole Grain Brown Rice); ¼ cup rice wine vinegar (or cider vinegar); 1 teaspoon sesame oil; ½ cup sliced or slivered almonds; 1 Tablespoon soy sauce (or coconut aminos for gluten-free and soy-free version); 1 teaspoon sugar

Ready in 45m
Serves 4
351 calories
8.39g carbs

Need a gluten free and dairy free main course? Chicken and Rice Salad with Arugula, Almonds and Peppers could be a spectacular recipe to try. For $1.39 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 352 calories, 30g of protein, and 22g of fat each. This recipe is liked by 55 foodies and cooks. From preparation to the plate, this recipe takes roughly 45 minutes. This recipe from Dinner Mom requires rice, bell pepper, soy sauce, and green onion.

11 ingredients

2 cups arugula leaves
2 tbsps canola oil
3 cups chicken
1/2 cups green onion
1 cup bell pepper
1 bag rice
1/4 cups rice wine vinegar
1 tsp sesame oil
1/2 cups slivered almonds
1 tbsp soy sauce
1 tsp sugar

Instructions

Cook Minute Rice according to instructions and transfer to serving bowl when done.Toss rice with chicken, arugula and red pepper.
Whisk dressing ingredients together in a small bowl and pour over rice and chicken mixture. Toss salad to coat with dressing.Top with almonds and green onions.