Cuban chicken and rice salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Chicken breasts; boneless, |
| . skinless (about 3) | ||
| 8 | ounces | Sugar snap peas; or, 1 pkg |
| . (9oz) frozen peas, thawed | ||
| 2 | cups | White rice; cooked & cold |
| 1 | Orange | |
| 1 | clove | Garlic; peeled |
| 2 | tablespoons | Lime or lemon juice |
| 2 | tablespoons | Balsamic vinegar |
| 1 | can | Black beans; drained & rinsd |
| . (15oz) | ||
| 1 | medium | Red bell pepper; diced |
| 12 | Lettuce leaves | |
| ¼ | cup | Olive oil |
| ½ | cup | Prepared green salsa |
| 2 | tablespoons | Lime zest |
Directions
SPICY CUBAN DRESSING
Place the chicken in a glass pie plate; cover with a vented plastic wrap. Rotating the dish midway through cooking, microwave on medium-high (70%) 5 to 6 minutes, or until the chicken is no longer pink; set aside.
Place the peas in a 2-quart casserole or glass measure. Cover with a lid or vented plastic wrap. Microwave on high 2 minutes, or until bright green. Add rice, beans and bell pepper. Toss with half of the Spicy Cuban Dressing.
When the chicken is cool enough to handle, coarsely chop and add to the rice mixture. Toss with the remaining dressing. If desired, serve immediately on lettuce or refrigerate and assemble later.
** Spicy Cuban Dressing ** Peel the orange; cut the segments from the membranes and place in a blender. Squeeze the juice from the membranes into the blender. Add the garlic, lime juice and vinegar; puree. While the blender is still running add the oil in a steady stream. Add the salsa and lime zest; pulse briefly. Makes ⅔ cups.
Nutritional Information per serving: 471 calories, 16g fat, 34g protein, 45g carbohydrates, 66mg cholesterol, 81mg sodium, 8g dietary fiber
** Houston Chronicle - Food section - 9 August 1995 ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 08-18-95