Crunchy and fresh, this rice and bean salad is a delicious recipe. Satisfying chicken, crunchy veggies and fluffy rice, all tossed with creamy dressing. Yum!
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2-2/3 cups cooked medium-grain white rice
1 can (19 fl oz/540 mL) kidney beans, drained, rinsed
2 cups cooked chopped chicken
2 tomatoes, chopped
2 stalks celery, diced
1/4 cup Kraft Rancher's Choice Dressing
Add To Shopping List
How do I make it ?
Toss all ingredients in large serving bowl to combine.
Kraft Kitchen Tips!
Top with 1/4 cup sliced toasted almonds.
Calories From Fat
% Daily Value
Fat 11 g
Saturated fat 1.5 g
Cholesterol 55 mg
Sodium 330 mg
Carbohydrate 56 g
Fibre 9 g
Sugars 5 g
Protein 32 g
4 servings, 2 cups (500 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.