Brown Rice Chicken Salad Recipes

BROWN RICE SALAD WITH GRILLED CHICKEN

Steps:

• In a large bowl, combine the first eight ingredients. In a small bowl, whisk the vinegar, oil, lemon juice, salt and pepper. Pour over salad and toss to coat. Serve immediately or refrigerate. Serve in lettuce-lined bowls if desired.

BROWN RICE CHICKEN SALAD

Steps:

• In a small bowl, combine the first eight ingredients. In another small bowl, combine dressing ingredients. Pour over rice mixture; toss to coat.

BROWN RICE SALAD

Steps:

• In a 10-inch saute pan over medium heat, fry the bacon until crisp. Drain, crumble, and set aside. Reserve 1 tablespoon of the bacon fat.
• Add the red onion to the pan and cook until translucent, approximately 5 to 6 minutes. Add the vinegar, chicken broth, mustard, sugar, salt, and pepper to the pan and stir to combine. Add the bacon back to the pan along with the rice and cook, stirring occasionally, until the liquid is absorbed, approximately 7 to 10 minutes. Stir in the dill. Allow to cool slightly before serving.
• Preheat the oven to 375 degrees F.
• Place the rice into an 8-inch square glass baking dish.
• Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.
• After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.

CHICKEN LIVER SALAD WITH BROWN RICE

Steps:

• Bring the water to a boil. Add the rice, lower heat, cover and cook until the water is absorbed and the rice is tender, about 40 minutes. Allow rice to cool to room temperature.
• Meanwhile, carefully remove all fat and connective tissue from the chicken livers. Place them in a sauce pan, add broth and wine and simmer gently until they are cooked and still pink in the middle, 10 to 15 minutes.
• Drain and slice the chicken livers. Place chicken livers in a bowl with the green pepper, onion and thyme.
• Combine vinegar and mustard and add olive oil, beating or shaking until the dressing is well blended. Pour over chicken-liver mixture and set aside to cool to room temperature.
• Rinse rice briefly in tepid water. Drain well. Season rice with salt and pepper. Fold chicken-liver mixture and rice together and fold in parsley.

MEXICAN CHICKEN AND RICE SALAD

Steps:

• Mix rice, salsa, corn, beans, chicken, avocado, and cilantro together in a bowl.

BROWN RICE SALAD

Steps:

• Cook brown rice until tender, allow to cool.
• To prepare the dressing put the ingredients into a large jar with a tight fitting lid and shake well. Put aside.
• In a large bowl add the rice and all other salad ingredients.
• Pour over the dressing and mix through. The flavours improve on standing as the rice soaks in the dressing. Enjoy!

CHICKEN AND BROWN RICE

Steps:

• Heat oil in a large straight-sided skillet over medium heat. Season chicken with 1 teaspoon salt and 1/4 teaspoon pepper. Cook, turning, until golden on all sides, about 10 minutes; transfer to a plate.
• Add onion, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper to skillet. Cook, stirring frequently, until onion is softened, 3 to 5 minutes.
• Stir in rice, tomatoes, peppers, and 1 1/4 cups water; nestle chicken pieces in rice mixture. Bring to a boil; reduce heat. Cover, and simmer over medium-low heat until rice is tender, 55 to 60 minutes. If any liquid remains in skillet, remove lid and simmer until evaporated.
• Sprinkle peas over contents of skillet; cover, and remove from heat. Set aside until peas are heated through, about 10 minutes. Serve with lemon wedges, if desired.

AMAZING BROWN RICE SALAD

Steps:

• In a saucepan, bring water to a boil. Stir in rice, cover, and reduce heat to low. Simmer for 45 to 60 minutes, or until done.
• Transfer rice to a serving bowl, and stir in onion, celery, cranberries, salad dressing and sugar. Cover, refrigerate, and serve cold.

MISO BROWN RICE & CHICKEN SALAD

Steps:

• Cook the rice following the pack instructions, then drain and keep warm. While it's cooking, place the chicken breasts into a pan of boiling water so they are completely covered. Boil for 1 min, then turn off the heat, place a lid on and let sit for 15 mins. When cooked through, cut into slices.
• Boil the broccoli until tender. Drain, rinse under cold water and drain again.
• For the dressing, mix the miso, rice vinegar, mirin and ginger together.
• Divide the rice between two plates and scatter over the spring onions and sesame seeds. Place the broccoli and chicken slices on top. To finish, drizzle over the dressing.

BROWN RICE SALAD WITH GRILLED CHICKEN

Steps:

• In a bowl, combine the first six ingredients.
• In a jar with a lid, combine the vinegar, oil, lemon juice, salt and pepper and shake well.
• Pour over the rice mixture and toss to coat.
• Serve immediately or refrigerate.