PARMESAN AND BASIL CHICKEN SALAD
A creamy, yummy chicken salad that is a little different from the usual recipes.
Provided by Janet Schaufele
Categories Salad
Time 1h50m
Yield 4
Number Of Ingredients 7
Steps:
- Season chicken with salt and pepper. Roast at 375 degrees F (190 degrees C) for 35 minutes, or until juices run clear. Let cool, and chop into chunks.
- In a food processor, puree the mayonnaise, basil, garlic, and celery.
- Combine the chunked chicken, pureed mixture, and Parmesan cheese; toss. Refrigerate, and serve.
Nutrition Facts : Calories 591.6 calories, Carbohydrate 3.9 g, Cholesterol 101.1 mg, Fat 49.1 g, Fiber 0.6 g, Protein 33.5 g, SaturatedFat 9.3 g, Sodium 617.6 mg, Sugar 1.2 g
COCONUT-CASHEW BASMATI RICE SALAD
Steps:
- Heat oil in a medium saucepan. Add onion, garlic and ginger and cook until soft. Add the drained rice, salt and pepper and cook for 3 to 4 minutes.
- While the rice is cooking, heat the remaining tablespoon of oil in a small saute pan over medium heat. Add the cashews and cook until lightly golden brown. Drain on paper towels.
- Place coconut milk and water in a medium saucepan and bring to a simmer. Add the hot liquid to the rice and bring to a boil. Reduce the heat, cover and cook for about 15 to 20 minutes. When the rice is cooked, remove from the oven and fold in the green onion, and coconut. Spoon the rice onto a platter and garnish with the toasted cashews.
BASMATI CHICKEN SALAD
From Cooking Light. Per 1 cup serving: 397 calories, 10.1 g fat, 22.8 g protein, 57.4 g carb, 8.5 g fiber, 40 mg cholesterol.
Provided by ratherbeswimmin
Categories Chicken Breast
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- To make the salad:Bring the water to a boil in a 3 quart saucepan; add in rice and garlic.
- Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
- Remove from heat and let stand for 5 minutes.
- Transfer rice to a large bowl.
- Add in chicken and next 5 ingredients; stir gently to combine.
- To make the dressing: mix together all the dressing ingredients, stirring with a whisk.
- Drizzle over rice salad mixture, tossing gently to coat.
Nutrition Facts : Calories 390.9, Fat 11.1, SaturatedFat 1.8, Cholesterol 39.7, Sodium 650, Carbohydrate 51.2, Fiber 10.7, Sugar 1.4, Protein 23.1
BASMATI RICE
Steps:
- Cook the butter and onions over medium heat until translucent, about 3 minutes. Add the rice and toss until all of the grains are coated with the butter. Add the water and salt, cover and cook until the water is absorbed and the rice is tender, about 15 to 20 minutes. Turn off the heat and allow to sit covered for 5 to 10 minutes. Add the scallions and parsley, fluff with a fork, and serve.
SWEET CORN AND BASMATI RICE SALAD
Categories Salad Rice Side Sauté Fourth of July Picnic Vegetarian Buffet Pecan Corn Summer Healthy Vegan Watercress Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Whisk red wine vinegar and mustard in large bowl to blend. Gradually whisk in 1/2 cup oil. Season vinaigrette to taste with salt and pepper.
- Using large sharp knife, cut corn kernels from cobs. Heat 1 tablespoon oil in heavy large skillet over medium heat. Add green onions; sauté 30 seconds. Add corn; sauté until corn is crisp-tender, about 5 minutes. Season with salt and pepper. (Vinaigrette and corn mixture can be prepared 1 day ahead. Cover separately; chill. Rewarm corn mixture over medium heat and rewhisk vinaigrette before using.)
- Bring 2 1/4 cups water to boil in heavy medium saucepan. Rinse rice in strainer. Add rice and § teaspoon salt to boiling water. Reduce heat to low. Cover and cook until water is absorbed and rice is tender (do not stir), about 20 minutes. Remove from heat. Let stand 5 minutes. Fluff with fork.
- Mix rice, corn mixture and pecans in large bowl. Mix in vinaigrette and watercress. Season with salt and pepper. Serve warm or at room temperature.
- *Available at Indian markets and many supermarkets.
RICE, PINEAPPLE AND CHICKEN SALAD
Steps:
- Mix 2 teaspoons soy sauce, 1 teaspoon oil, 2 teaspoons garlic and 1 teaspoon ginger in medium bowl. Add chicken and toss to coat. Let stand 30 minutes.
- Meanwhile, bring 2 3/4 cups water to boil in heavy medium saucepan. Add rice; return to boil. Reduce heat to medium-low, cover and simmer until rice is tender and water is absorbed, about 15 minutes. Uncover; let stand until cool.
- Sprinkle chicken with salt and pepper. Heat large nonstick skillet over high heat. Add chicken with marinade to skillet and sauté until golden brown and cooked through, about 4 minutes. Cool.
- Whisk lime juice, 1 tablespoon soy sauce, 2 tablespoons oil, 2 tablespoons garlic and 3 teaspoons ginger in large bowl. Mix in rice, chicken, pineapple, kiwi, 1/2 cup green onions and bell pepper. Season with salt and pepper. (Can be made 6 hours ahead. Chill. Let stand up to 2 hours at room temperature before continuing.
- Line bowl with lettuce leaves. Spoon salad into bowl. Sprinkle with remaining 1/4 cup green onions and serve.
TROPICAL BASMATI RICE SALAD
A colorful and delicious salad that can be made up in a hurry. Use rotisserie chicken if you prefer. Recipe is from Weight Watchers - 7 points per 1 cup serving. This dish is great for leftovers - just store in an airtight container in the refrigerator up to 2 days.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine the rice and 1 3/4 cups water in a medium saucepan and bring to a boil. Reduce the heat and simmer, covered, until the rice is tender and the water is absorbed, about 20 minutes. Fluff the rice with a fork.
- Meanwhile, combine the chutney and the remaining 2 tablespoons water in a small saucepan. Cook over low heat, stirring constantly, until chutney melts and the mixture is smooth, about 1 minute.
- Combine the rice, chicken, cranberries, pecans and pepper in a large bowl. Toss with melted chutney.
Nutrition Facts : Calories 270.3, Fat 10.6, SaturatedFat 1.7, Cholesterol 42.5, Sodium 47, Carbohydrate 26.2, Fiber 2.3, Sugar 0.9, Protein 17.4
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