Arroz Con Pollo Salad
- Ready In:
- 10mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
-
Salad
- 6 cups romaine lettuce
- 2 cups cooked brown rice
- 1 mild chili pepper, seeded and sliced
- 1 large ripe tomatoes, cored and diced
- 1⁄2 cucumber, sliced
- 8 ounces cooked skinless chicken breasts
-
Dressing
- 1 tablespoon olive oil
- 3 tablespoons balsamic vinegar or 3 tablespoons other flavored vinegar
- fresh ground black pepper, to taste
directions
- Assemble the ingredients for the salad in a large salad bowl in the order in which they appear with lettuce on the bottom.
- Cover; refrigerate until ready to serve, up to one day.
- When ready to serve, add ingredients for dressing and toss well. Serve immediately.
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Reviews
-
I liked this very much. I used the balsamic vinegar and if I make it again, I may use a flavored vinegar--suggested as an option--because I was missing flavor a bit. Also, I wish I'd read pattikay's review first because I ended up whipping up a bit more dressing to stretch to the full salad. But very enjoyable nonetheless.
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I have to give this five stars because of the four salads I took to my church potluck, this one went first and most completely - and I even put too much dressing on it (I tripled the amount - should probably have only made 1 1/2 times the amount). The textures and colors were nice and it was all quite easy to put together. I think next time I might add some seasonings - oregano or cilantro or some other herbs. Thanks!
RECIPE SUBMITTED BY
CookingONTheSide
Carnegie, Pennsylvania
I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!