Brown Rice Salad With Grilled Chicken Recipes

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BROWN RICE CHICKEN SALAD



Brown Rice Chicken Salad image

"This is a wonderful salad to serve for dinner," writes Naomi Reed of McMinnville, Oregon. "Not only is it delicious, it's also very pretty." From sweet carrots and almonds to fresh cilantro and lime, this brings a lovely medley of flavors to the table.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 14

1-1/2 cups cooked brown rice
1 cup cubed cooked chicken
1/4 cup slivered almonds, toasted
1/4 cup shredded carrots
1 green onion, thinly sliced
1 tablespoon minced fresh cilantro
1/8 teaspoon salt
1/8 teaspoon pepper
DRESSING:
2 tablespoons lime juice
2 tablespoons olive oil
1 teaspoon sesame oil
1 garlic clove, minced
1/2 teaspoon sugar

Steps:

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

Nutrition Facts :

BROWN RICE SALAD WITH GRILLED CHICKEN



Brown Rice Salad with Grilled Chicken image

This delightful dish is nutritious, simple to fix and brightens up any buffet table. It's a terrific way to use up leftover chicken, and you can add veggies according to your family's liking. -Glenda Harper of Cable, Ohio

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 9 servings.

Number Of Ingredients 14

3 cups cooked brown rice
2 cups cubed grilled chicken breasts
2 medium apples, chopped
1 medium sweet red pepper, chopped
2 celery ribs, finely chopped
2/3 cup chopped green onions
1/2 cup chopped pecans
3 tablespoons minced fresh parsley
1/4 cup cider vinegar
3 tablespoons canola oil
1 tablespoon lemon juice
1 teaspoon salt
1/4 teaspoon pepper
Lettuce leaves, optional

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.

Nutrition Facts : Calories 236 calories, Fat 11g fat (1g saturated fat), Cholesterol 26mg cholesterol, Sodium 295mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 3g fiber), Protein 12g protein.

MEXICAN BROWN RICE SALAD



Mexican Brown Rice Salad image

Provided by Patrick and Gina Neely : Food Network

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 14

2 ears corn, husked
Olive oil, for brushing
1 cup cooked brown rice
2 (15-ounce) cans pinto beans, drained and rinsed
1 red bell pepper, seeded and finely chopped
1 bunch green onions, sliced
1 small jalapeno, seeds and rib removed, diced
3 tablespoons olive oil
Juice of 1 lime
1 teaspoon cumin
1 clove garlic, finely chopped
3 tablespoons chopped fresh cilantro
Kosher salt and freshly ground black pepper
1 cup crumbled queso fresco or feta cheese

Steps:

  • Preheat the grill to medium-high heat.
  • Brush corn with olive oil, and season with salt and pepper. Grill for 5 to 6 minutes, rotating on all sides, until the corn has some nice charred spots. Let cool and remove corn kernels from the cob.
  • Add corn, brown rice, beans, red bell pepper, jalapeno, and green onions to a large bowl.
  • In a smaller bowl, whisk together the olive oil, lime juice, cumin, garlic, cilantro, and salt and pepper. Fold dressing into the veggies and top with the crumbled cheese and toss.

Nutrition Facts : Calories 336 calorie, Fat 13 grams, SaturatedFat 3 grams, Cholesterol 3 milligrams, Sodium 422 milligrams, Carbohydrate 41 grams, Fiber 11 grams, Protein 16 grams, Sugar 5 grams

BROWN RICE SALAD WITH GRILLED CHICKEN



Brown Rice Salad With Grilled Chicken image

This dish is nutritious and is simple to fix. Great way to use up leftover chicken. I love making this for lunch. You can add whatever veggies you like.

Provided by bmcnichol

Categories     One Dish Meal

Time 20m

Yield 8 serving(s)

Number Of Ingredients 11

3 cups cooked brown rice
2 cups cubed grilled chicken breasts
1 medium sweet red pepper, diced
2 celery ribs, finely chopped
2/3 cup chopped green onion
3 tablespoons minced fresh parsley
1/4 cup cider vinegar
3 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon salt
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 195.1, Fat 7, SaturatedFat 1.2, Cholesterol 29.8, Sodium 328.3, Carbohydrate 19.4, Fiber 2.1, Sugar 1.1, Protein 13

BROWN RICE SALAD



Brown Rice Salad image

A delicious, nutty rice salad that is a meal on its own or fantastic to take to a BBQ as an impressive side dish.

Provided by JNS381

Categories     Beginner Cook

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/2 cups brown rice
1 red capsicum, chopped (red bell pepper)
1 green capsicum, chopped
3 spring onions, chopped
1/2 cup raisins or 1/2 cup sultana
1/2 cup cashews or 1/2 cup peanuts
1/2 cup olive oil
2 tablespoons soya sauce
1 crushed garlic clove
black pepper

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!

GRILLED CHICKEN AND ASPARAGUS RICE SALAD



Grilled Chicken and Asparagus Rice Salad image

Provided by Marian Burros

Categories     salads and dressings, main course

Time 1h

Yield 2 servings

Number Of Ingredients 13

1/2 cup long-grain rice
8 ounces skinless, boneless chicken breast
1/2 pound asparagus
1 tablespoon capers
1 clove garlic
7 oil-cured black olives
1 1/2 tablespoons balsamic vinegar
1 1/2 teaspoons olive oil
1/2 teaspoon Dijon mustard
2 tablespoons chopped basil leaves
2 ripe medium tomatoes
Few shakes salt
Freshly ground black pepper to taste

Steps:

  • Combine rice and 1 cup of water in a heavy-bottomed pot. Bring to a boil; cover and simmer, cooking for a total of 17 minutes, until liquid has been absorbed and rice is tender.
  • Wash and dry chicken. Grill on both sides until cooked through, about 10 to 12 minutes.
  • Meanwhile wash asparagus and trim off the tough ends. Steam the asparagus for 7 to 10 minutes, depending on thickness of stalks.
  • Rinse the capers and chop coarsely. Mince the garlic. Pit the olives and chop coarsely. Combine the capers, garlic, olives, vinegar, oil and mustard, and whisk together.
  • When asparagus is cooked, drain and cut into one-inch pieces; add to dressing.
  • When chicken is cooked, cut into narrow julienne strips and cut each strip in half. Add to dressing.
  • Wash, dry and chop basil, and stir in. Wash, trim and cut tomatoes into bite-size pieces, and stir in. Add the rice when it is cooked. Season with salt and pepper, and mix well.

Nutrition Facts : @context http, Calories 470, UnsaturatedFat 11 grams, Carbohydrate 51 grams, Fat 16 grams, Fiber 5 grams, Protein 31 grams, SaturatedFat 4 grams, Sodium 1008 milligrams, Sugar 7 grams, TransFat 0 grams

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