Chicken And Rice Salad Veronique Recipes

CHICKEN SALAD VERONIQUE

Steps:

• Preheat the oven to 350 degrees F.
• Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside until cool.
• When the chicken is cool, remove the meat from the bones and discard the skin and bones. Cut the chicken into a 3/4-inch dice. Place the chicken in a bowl; add the mayonnaise, tarragon leaves, celery, grapes, 1 1/2 to 2 teaspoons salt, and 1 teaspoon pepper and toss well.

CHICKEN AND RICE SALAD

Steps:

• In a large nonstick skillet, combine the wine, lemon juice, garlic and 1/4 teaspoon ginger. Bring to a boil; reduce heat. Add chicken; poach, uncovered, over medium-low heat for 15 minutes or until a thermometer reads 170°. Remove chicken from cooking liquid; cool., In a large saucepan, bring broth and remaining ginger to a boil. Stir in rice. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed and rice is tender. Fluff with a fork., Transfer to a large bowl; cool. Add the peas, onions, celery and peppers. Cut chicken into bite-size pieces; add to rice mixture and toss., Whisk the dressing ingredients; drizzle over salad and toss to coat.

BAREFOOT CONTESSA'S CHICKEN SALAD VERONIQUE

Steps:

• Preheat the oven to 350 degrees F.
• Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil.
• Sprinkle generously with salt and pepper.
• Roast for 35 to 40 minutes, until the chicken is cooked through.
• Set aside until cool.
• When the chicken is cool, remove the meat from the bones and discard the skin and bones.
• Cut the chicken into a 3/4-inch dice.
• Place the chicken in a bowl; add the mayonnaise, tarragon leaves, celery, grapes, 1 1/2 to 2 teaspoons salt, and 1 teaspoon pepper and toss well.

CHICKEN VERONIQUE

Steps:

• Sprinkle chicken with salt and nutmeg. In a large non-stick skillet, cook chicken in butter over medium heat for 3-5 minutes on each side or until lightly browned., In a small bowl, combine the wine, marmalade and tarragon. Add to skillet; bring to a boil. Reduce heat; cover and simmer for 4-6 minutes on each side or until a thermometer reads 170°. Remove chicken and keep warm., Combine flour and cream until smooth. Gradually stir into skillet. Bring to a boil; cook 2 minutes longer or until thickened. Stir in grapes; heat through. Serve with chicken.

CHICKEN AND RICE SALAD VERONIQUE

Steps:

• PREPARE CHICKEN:.
• Sprinkle chicken with pepper, 1 tablespoon chopped fresh tarragon and 1/4 teaspoon salt.
• Coat large nonstick skillet with cooking spray; heat over medium-high heat.
• Add chicken; cook 10 minutes.
• Turn chicken over; reduce heat to medium. Cover; cook until no longer pink in centers, 8-10 minutes (internal temperature = 165 degrees F).
• Remove chicken to cutting board; cool.
• PREPARE DRESSING:.
• Whisk together oil, vinegar, mustard, 1 tablespoon chopped fresh tarragon, and 1/2 teaspoon salt.
• PREPARE FIXINGS AND ASSEMBLE:.
• Transfer 1/4 cup dressing to bowl. Add rice, grapes, and walnuts to coat.
• Slice chicken.
• Arrange spinach leaves on platter; top with rice mixture.
• Add decorative rows of chicken slices, apple slices and onion slices.
• Drizzle with remaining dressing.