Chicken, Bean and Rice Salad

Chicken, Bean and Rice Salad

Ingredients

  • 1 1/2 cups quick cooking white rice
  • 1 cup frozen peas
  • 16 oz boneless skinless chicken breast halves
  • 1 (15.25oz) can S&W® Kidney Beans (drained, rinsed)
  • 1 (15oz) can S&W® Black Beans (drained, rinsed)
  • 1 (15oz) can S&W® Pinto Beans (drained, rinsed)
  • 1 (11oz) can Mandarin orange segments (drained)
  • 3/4 cup purchased reduced-fat raspberry vinaigrette
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (6oz) bag ready-to-use spinach leaves (about 6 cups)
  • 1 (15oz) can julienne beets (drained, rinsed)

Print Chicken, Bean and Rice Salad

GF

Gluten Free

LC

Low Calorie

25 min

Total Time

25 min

Prep Time

10

Servings

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Ingredients

  • 1 1/2 cups quick cooking white rice
  • 1 cup frozen peas
  • 16 oz boneless skinless chicken breast halves
  • 1 (15.25oz) can S&W® Kidney Beans (drained, rinsed)
  • 1 (15oz) can S&W® Black Beans (drained, rinsed)
  • 1 (15oz) can S&W® Pinto Beans (drained, rinsed)
  • 1 (11oz) can Mandarin orange segments (drained)
  • 3/4 cup purchased reduced-fat raspberry vinaigrette
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (6oz) bag ready-to-use spinach leaves (about 6 cups)
  • 1 (15oz) can julienne beets (drained, rinsed)

Directions

Heat gas or charcoal grill. Meanwhile, cook rice in 1 1/2 cups water as directed on package. Stir peas into hot rice; set aside.

Grill chicken over medium-high heat 5 to 7 minutes per side or until no longer pink in center and thermometer inserted in center reads 165°F. Remove from grill; cover with foil to keep warm.

In large bowl, mix rice and peas, beans, oranges and 1/2 cup of the dressing. Stir in salt and pepper. Line salad plates with spinach; top with bean salad. Slice chicken and arrange on top of salads. Spoon beets on the side. Drizzle with remaining 1/4 cup dressing.

Serving Suggestions: Arrange salad on a large platter for family-style meals or picnics.  Sprinkle salad with toasted pecans, if desired.

Tips: You can substitute quick cooking brown rice, or use a can of already cooked wild rice in place of the white rice.  If you can’t find julienne-cut beets, just purchase sliced beets, stack the slices and cut into strips.

Serving Size: about 8oz each

Nutritional Information Per Serving:
Calories 240, Total Fat 2g (Saturated Fat 0g, Trans Fat 0g), Cholesterol 30mg, Sodium 580mg, Carb 38g, Fiber 6g, Sugar 9g, Protein 17g, Vitamin A 45%, Vitamin C 30%, Calcium 6%, Iron 20%