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Dinner Recipe - Chicken and Rice Salad

Chicken & Rice Salad

Prep time: 15 min

Total time: 50 min

Makes: 4


3 tablespoons lemon juice, divided
1/2 lb boneless, skinless chicken thighs, (about 2 or 3 thighs)
1 package Knorr® Rice Sides™ - Chicken flavor
1 can (15.5 oz) low sodium red kidney beans [or regular kidney beans], rinsed and drained


  1. In a bowl, toss chicken thighs with 1 tablespoon lemon juice. Cover and marinate in refrigerator, turning occasionally, 15 minutes to 1 hour.
  2. Prepare Knorr® Rice Sides™ - Chicken flavor according to package directions, stirring in kidney beans during the last 4 minutes of cook time. Stir in reserved lemon juice. Transfer to medium bowl and allow to cool while grilling chicken.
  3. Preheat grill. Remove chicken from marinade, discard marinade. Grill chicken, turning once or twice, 10 minutes or until thoroughly cooked. Thinly slice chicken. Top rice with sliced chicken.
  4. TIP: Feel free to use boneless skinless chicken breasts in place of thighs. Stir in chopped tomato and cucumber for a nice fresh touch.

While quantities last. Some items not available in all stores. Limited quantities on some items.

Prep Time: 10 mins
Prep Time: 5 min
Prep Time: 15 min
Prep Time: 5 min
Prep Time: 5 min
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