Chicken Rice Salad Recipe

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Chicken Rice Salad
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  1. Cook rice until just tender and drain well.
  2. Heat oil in a large non-stick pan or wok.
  3. Cook garlic and chicken until chicken is just browned and cooked.
  4. Remove chicken from pan and let rest 5 minutes, then slice the breasts thinly.
  5. Combine rice, chicken, onion, celery, apricots, currants, nuts, mint and oranges in a large bowl.
  6. Just before serving, stir through dressing.
  7. Arrange lettuce leaves in the base and sides of 4 bowls and spoon salad over the top.
  8. Garnish with a sprig of mint.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 519.54 Kcal (2175 kJ)
Calories from fat 103.21 Kcal
% Daily Value*
Total Fat 11.47g 18%
Cholesterol 70.2mg 23%
Sodium 757.53mg 32%
Potassium 1461.98mg 31%
Total Carbs 72.52g 24%
Sugars 16.91g 68%
Dietary Fiber 11.78g 47%
Protein 32.9g 66%
Vitamin C 20.3mg 34%
Vitamin A 0.7mg 25%
Iron 92.5mg 514%
Calcium 145.8mg 15%
Amount Per 100 g
Calories 108.42 Kcal (454 kJ)
Calories from fat 21.54 Kcal
% Daily Value*
Total Fat 2.39g 18%
Cholesterol 14.65mg 23%
Sodium 158.09mg 32%
Potassium 305.1mg 31%
Total Carbs 15.13g 24%
Sugars 3.53g 68%
Dietary Fiber 2.46g 47%
Protein 6.87g 66%
Vitamin C 4.2mg 34%
Vitamin A 0.2mg 25%
Iron 19.3mg 514%
Calcium 30.4mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.5
  • 13

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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