A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Greek Rice Salad With Lemon Pepper Chicken
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- #46016
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
DRESSING
1/2 cup lemon juice
1/2 cup chicken broth
2 tablespoons sugar
2 tablespoons olive oil
1 tablespoon dried oregano leaves
2 teaspoons minced fresh garlic
1/2 teaspoon salt
1/2 teaspoon black pepper
SALAD
4 boneless, skinless chicken breast halves
2 cups cooked, chilled white rice
1/2 cup thinly sliced and halved cucumber
1/2 cup red bell pepper strips
1/4 cup thinly sliced and quartered red onion
1/4 cup crumbled feta cheese
lettuce leaves
8 Greek olives
directions
In a small bowl, combine dressing ingredients, stirring well. Reserve 1/3 cup for salad.
In a medium bowl, combine remaining dressing and chicken, turning to coat. Cover and refrigerate for 1 hour, turning once.
Meanwhile, in a medium bowl, combine rice, cucumber, bell pepper, red onion and feta cheese. Pour reserved dressing over rice mixture. Toss to coat and refrigerate.
Remove chicken from dressing-marinade. Grill or broil 4 to 6 inches from heat 10-12 minutes or until chicken is tender and juices run clear, brushing once with dressing-marinade.
To serve, place lettuce leaves on individual plates. Spoon rice mixture on top of lettuce. Slice chicken and arrange on top of salad. Garnish with olives.
added by
3Texas
nutrition data
Nutritional data has not been calculated yet.
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