Chicken and Rice Salad

I made this last week and it was yummy! But didn’t post the recipe because we were a little cranky that night. And by we, I mean the kiddos. (And maybe me too. But just a “smidge” cranky!)

I like this dish because I start it when the kids are eating lunch, finish it just after #1 goes to preschool and #2 is taking a nap. (Yes, I did just number my children. That’s a story for another day!). Then I can pop it in the fridge to cool down and have dinner ready. Cuz who likes kids tugging at your pants and stepping on your toes at 5:30 when you have to come up with something to eat! (I love cooking in the afternoon and not having to worry about my toes and the tugs!)

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Chicken and Rice Salad

Yield – 4 servings

Preparation Time – 5 minutes

Cooking Time – 90 minutes, plus 2 hours to chill


  • 1 cup brown rice ($.40)
  • 1 cup white rice ($.20)
  • 2 B/S chicken breasts ($2) Ha! Nice! Funny how I just wrote about using other cuts of chicken this morning! I’m using up a “stockpile” package! And yes, will still use B/S chicken every now and again!
  • 2 tsp extra virgin olive oil ($.10)
  • 1 tsp garlic powder ($.02)
  • Salt pepper, to taste
  • 1 cup frozen pineapple ($.50) Bought with $.75 coupon!
  • 1 cup chopped almonds ($.50) Bought with $1 coupon!
  • 1/2 cup apple juice ($.15)
  • 2 heads broccoli ($1) Price matched last week


  • Cook brown rice as directed on package. (It takes much longer than the white rice!)
  • Cook white rice. (Note: I made 1 cup of brown rice and it didn’t expand-o like white rice does, so I ended up making another cup of white rice to make some extras for leftovers!) Bring 2.5 cups of water to boil. Add 1 cup of uncooked rice.
  • Return water to a bowl. Cover and reduce heat to medium. Cook for 20 minutes. Remove from heat and fluff with fork.
  • Bake chicken with olive oil, garlic powder and salt and pepper sprinkled over the top. Bake at 350 for 50-60 minutes.
  • Remove and let cool. Then dice into bite size pieces.
  • In large bowl, combine cooked rices, apple juice, diced chicken, diced pineapple and chopped (or sliced) almonds. Add about 2-3 tsp pan juices from chicken for some extra flavor (optional). Stir through. Refrigerate for at least 2 hours.
  • Steam broccoli just before you are ready to eat.
  • Serve chilled chicken and rice salad with steamed broccoli.

Cost $4.87

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  1. The Happy Housewife says

    Here is a rice tip, rinse your brown rice before you make it, it will taste better and puff up a little more.

  2. $5 Dinner Mom says

    Sorry! Thanks Anon! I added it into the recipe. It gets mixed in with everything. Adds a little sweetness to complement the pineapple flavor.

    If you want to use canned pineapple, use the juices from the can instead!


  3. $5 Dinner Mom says

    I did it by accident. I would have used all brown rice if I had known it was going to come out not so fluffy! I do have LOTS of leftovers though!

  4. T*Family says

    I’m new to your blog. And I love it. How many servings or people your serving with your meal plans? Thanks.

  5. agent99 says

    Years ago, living in NYC, we loved to go to Chinatown. Especially for Dim Sum, the “small eats” Chinese like to have for breakfast or brunch. Outside of Beijing, it’s about as authentic as you can get. Almost no one speaks English, not the staff, or even most other patrons. That’s part of why we love it.

    At the most authentic restaurants, diners are seated at large round tables, and often several parties are mixed together at the same table. The servers come around the dining room with steaming carts of delicacies, and you never quite know what you’re getting. You bill is simply a piece of paper with a stamp from each cart to indicate what you’ve ordered. We’d often rely on our Chinese tablemates to help decipher the more……unusual……looking dishes. Yum, yum, yum! And, back in the day, also a bargain.

    Yet, when this cart came by, no translations was needed. The server proudly opened her steamer to show off her delicacy, announcing (quite un-necessarily)……..”Cheeeken Fooooooo-t!”. Politely we declined; although our table mates giggled and greedily accepted a serving. Now we know where all those extra chicken feet go. This of course has become a family legend.

    I WISH I had pictures for you!

    I love reading your posts,

    Peta Minerof
    Skokie, IL

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