If you’re looking for a light dish that you can whip up with ease on a busy weeknight, our chicken and rice salad has you covered. With only six ingredients and 20 minutes of prep time, this garam masala-marinated chicken and yogurt dressing-tossed rice dish is our handy go-to. We even chopped up a Granny Smith apple and snuck it in for a touch of sweetness. Talk about a balance of delicious flavors!
Prep tip: Seeding and coring peppers can be a chore. Try this chef trick: Cut off the pepper’s top and bottom, then make a vertical slice down one side. Starting at the slice, run your knife parallel to the flesh along the inside edge while rolling the pepper in the direction the knife is moving. The seeds, core and ribs will come off in one piece.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 1 1/4 lbs. boneless, skinless chicken breast halves
- 2 tsp. garam masala
- 1/2 cup bottled Greek yogurt ranch dressing, such as Hidden Valley
- 3 cups cooked rice, at room temp.
- 1 small Granny Smith apple, chopped
- 1 large red bell pepper, seeded, sliced
Instructions
PrintArrange chicken on rimmed baking sheet. Coat with cooking spray. Combine 1 tsp. garam masala, 1/4 tsp. salt and 1/4 tsp. pepper; rub over chicken. Chill at least 1 hr. Heat oven to 400°F. Bake chicken until no longer pink in center, about 18 min.; let cool. Slice.
In small bowl, mix remaining garam masala and dressing. In large bowl, toss rice, apple, red pepper and half of dressing; arrange on serving platter. Place chicken on top. Serve with remaining dressing. If desired, garnish with raisins and cilantro leaves.
Nutrition
- Calories: 406 kcal
- Fat: 9 gram
- Saturated Fat: 2 gram
- Protein: 34 gram
- Carbohydrate: 45 gram
- Fiber: 3 gram
- Cholesterol: 83 mg
- Sugar: 7 gram
- Sodium: 458 mg
