Chicken, Bean and Rice Salad Servings: 10 (about 8oz each) Prep Time: 25 minutes Total Time: 25 minutes

  • Gluten Free Low Calorie
  • Rate:
  • Share:


1 1/2 cups quick cooking white rice
1 cup frozen peas
32oz boneless skinless chicken breast halves
1 (15.5oz) can Mrs. Grimes® Kidney Beans, drained, rinsed
1 (15oz) can Mrs. Grimes® Black Beans, drained, rinsed
1 (15oz) can Mrs. Grimes® Pinto Beans, drained, rinsed
1 (11oz) can Mandarin orange segments, drained
3/4 cup purchased reduced-fat raspberry vinaigrette
1/2 teaspoon salt
1/4 teaspoon pepper
1 (6oz) bag ready-to-use spinach leaves (about 6 cups)
1 (16oz) jar  sliced pickled beets, drained, rinsed


Heat gas or charcoal grill. Meanwhile, cook rice in 1 1/2 cups water as directed on package. Stir peas into hot rice; set aside.

Grill chicken over medium-high heat 5 to 7 minutes per side or until no longer pink in center and thermometer inserted in center reads 165°F. Remove from grill; cover with foil to keep warm.

In large bowl, mix rice and peas, beans, oranges and 1/2 cup of the dressing. Stir in salt and pepper. Line salad plates with spinach; top with bean salad. Slice chicken and arrange on top of salads. Spoon beets on the side. Drizzle with remaining 1/4 cup dressing.

Nutrition Facts: