Cuban Chicken And Rice Salad Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
12 ounce: Chicken breasts, boneless,
1 can: Black beans, drained & rinsd
. skinless, about 3
., 15oz
8 ounce: Sugar snap peas, or, 1 pkg
1 medium: Red bell pepper, diced
., (9oz) frozen peas, thawed
12: Lettuce leaves,
2 cup: White rice, cooked & cold
SPICY CUBAN DRESSING
1: Orange,
1/4 cup: Olive oil,
1 centiliter: Garlic, peeled
1/2 cup: Prepared green salsa,
2 tbsp: Lime or lemon juice,
2 tbsp: Lime zest,
2 tbsp: Balsamic vinegar,
Directions:
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 2/3 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
Source from luhu.jp
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 2/3 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
Source from luhu.jp