Food and Nutrition


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Chicken Rice Salad

This healthy recipe comes from NDSU Extension Service.


  • 4 c. lettuce
  • 2 c. brown rice, cooked
  • 2 c. chicken breast, skinless roasted
  • 1 cored and diced tomato
  • 1 cored and diced green pepper
  • 1 Tbsp. olive oil
  • Juice of one lemon (or about a 1/3c. bottled lemon juice)
  • 2 Tbsp. vinegar, flavored
  • dash hot pepper sauce (optional)
  • Italian herb mix and black pepper to taste, (optional)


Toss all ingredients together in a large salad bowl. Use personal taste preferences to determine the amounts of seasonings. Serve immediately. This salad looks great when served on a large plate with a few of the seasonings sprinkled on top.

Makes four servings.

Per serving: 280 calories, 7 grams (g) fat, 28 g carbohydrate and 65 mg sodium.
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