Chicken Rice Salad II

Another one of those I wonder how this would taste moments. Where crispy meets soft and hot meets cold. It turned out better than I had hoped for. A cheap meal that's really easy and filling. Serve with the dressing of your choice.

• Preparation Time: 5 mins
• Cooking Time: 45 mins
• Total Time: 50 mins
• Calories: 520 Calories

Ingredients

• 1 tablespoon vegetable oil
• 2 cups water
• 1 cup uncooked white rice
• 2 skinless, boneless chicken breast halves
• ½ head lettuce, chopped

Recipe Instructions

Step 1

Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.

Step 2

Heat the vegetable oil in a large skillet over medium heat. Cook the chicken breasts until no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut the chicken into bite size pieces.

Step 3

Toss chicken, rice, and lettuce in a large bowl. Serve immediately.