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

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