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Asian Chicken, Grilled Veggie & Brown Rice Salad

Asian Chicken, Grilled Veggie & Brown Rice SaladdownloadEmail This Post
Asian Chicken, Grilled Veggie & Brown Rice Salad

Prep: 15 minutes • Serves: 4

1/2 (5-ounce) container baby spinach (about 2 packed cups)
3-1/2cups leftover Grilled Veggies & Brown Rice with Asian Vinaigrette
2-2/3cups sliced skinless rotisserie chicken meat (about 12 ounces)
1large ripe avocado, peeled, pitted and chopped
Chopped fresh cilantro for garnish (optional)

1.In large bowl, toss spinach and grilled veggie mixture. Makes about 5-1/2 cups.

2.Serve spinach mixture topped with chicken and avocado garnished with cilantro, if desired.


Approximate nutritional values per serving (1-1/3 cups spinach mixture, cup chicken, 1/4 avocado):
429 Calories, 18g Fat (3g Saturated), 86mg Cholesterol,
619mg Sodium, 41g Carbohydrates, 10g Fiber, 9g Sugars, 29g Protein

Chef Tips:
To remove breasts from rotisserie chicken in 1 piece, use the tip of a sharp knife to cut lengthwise along each side of the keel bone (the bone running lengthwise along the top of the chicken), angling the knife blade along the rib cage.

For all white meat, use 2 rotisserie chickens, and use leftover dark meat to make enchiladas or chicken salad.

Dietitian’s Dish:
> The avocado and spinach add nourishing superfoods to this dish! They contain nutrients which may help promote good vision.