CHICKEN AND RICE SALAD
Notes Janne Rowe from Wichita, Kansas, "I start this salad by poaching chicken breasts in a mixture of white wine, garlic and lemon juice. It gives them great flavor and helps keep them moist." The cubed chicken, veggies and cooked rice are tossed with a tasty homemade dressing.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 7 servings.
Number Of Ingredients 21
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.
Nutrition Facts : Calories 350 calories, Fat 6g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 704mg sodium, Carbohydrate 43g carbohydrate (0 sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges
LEMON CHICKEN AND RICE
On our busy ranch, we often need meals we can put on the table in a hurry. This all-in-one chicken dish - with its delicate lemon flavor - fits the bill and it's inexpensive to boot. -Kat Thompson, Prineville, Oregon
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large cast-iron or other heavy skillet, heat butter over medium-high heat; saute chicken, onion, carrot and garlic until chicken is no longer pink, 5-7 minutes., In a small bowl, mix cornstarch, broth, lemon juice and salt until smooth. Gradually add to skillet; bring to a boil. Cook and stir until thickened, 1-2 minutes., Stir in peas; return to a boil. Stir in rice. Remove from heat; let stand, covered, 5 minutes.
Nutrition Facts : Calories 370 calories, Fat 9g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 746mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 3g fiber), Protein 29g protein. Diabetic exchanges
CHICKEN AND RICE SALAD WITH PINE NUTS AND LEMON
This Mediterranean-inspired salad comes from my Food and Wine One Dish Meals cookbook. They say to pair it with a dry Riesling from Alsace in Northern France. The original recipe called for ¼ cup of golden raisins, but I've omitted them. Add them if you'd like.
Provided by dicentra
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently until they are golden brown, about 5 minutes.
- In a bowl, whisk together the lemon juice, 1 teaspoon salt, and ¼ teaspoon pepper.
- Add the oil slowly, whisking.
- Bring a large pot of salted water to a boil.
- Add the peas; cook until just barley tender, about 3 minutes.
- Using a slotted spoon or strainer, transfer to a large bowl.
- Add the rice to the water and cook until tender, about 5 minutes.
- Drain, return to the pot and cover to keep warm.
- Meanwhile, in a large frying pan, bring ¼ inch of water to a simmer over moderately high heat.
- Sprinkle the chicken with salt and pepper and add to the pan.
- Cover, reduce the heat and simmer, turning once, until cooked through, about 12 minutes.
- Remove the chicken, let cool slightly, then cut into ½ inch chunks.
- Add the pine nuts, rice, chicken, scallions, parsley, lemon zest and dressing to the large bowl and gently stir to mix.
Nutrition Facts : Calories 915.2, Fat 42.3, SaturatedFat 5.8, Cholesterol 87.8, Sodium 169.8, Carbohydrate 86.4, Fiber 4.6, Sugar 4.5, Protein 46.1
CHICKEN RICE SALAD II
Another one of those I wonder how this would taste moments. Where crispy meets soft and hot meets cold. It turned out better than I had hoped for. A cheap meal that's really easy and filling. Serve with the dressing of your choice.
Provided by heatherdickason
Categories Salad Grains Rice Salad Recipes
Time 1h
Yield 4
Number Of Ingredients 5
Steps:
- Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
- Heat the vegetable oil in a large skillet over medium heat. Cook the chicken breasts until no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut the chicken into bite size pieces.
- Toss chicken, rice, and lettuce in a large bowl. Serve immediately.
Nutrition Facts : Calories 520.2 calories, Carbohydrate 39 g, Cholesterol 164.4 mg, Fat 7.3 g, Fiber 1.4 g, Protein 69.4 g, SaturatedFat 1.6 g, Sodium 196.9 mg, Sugar 1.3 g
CHICKEN SALAD WITH PINE NUTS AND RAISINS
This chicken salad recipe with pine nuts and raisins has a honey mustard style dressing and is topped with onions and croutons. If you don't have olive oil spray, you can just use any non-stick cooking spray.
Provided by MARBALET
Categories Salad
Time 50m
Yield 7
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with olive oil or non-stick cooking spray.
- Prepare the croutons by spreading bread cubes over prepared baking sheet. Lightly spray cubes with oil or cooking spray and bake for 20 minutes or until golden brown. Remove from oven and cool.
- Prepare the dressing by whisking together the sour cream, mayonnaise, lemon juice, mustard, honey, rosemary, salt and pepper. Cover and refrigerate until ready to serve.
- Prepare the salad by placing the chicken in a pan and cover with water. Bring just to a boil, cover and reduce the heat to medium-low. Cook 10 minutes, or until chicken is cooked through. Remove from heat, drain and cool; dice or pull into shreds.
- Combine the chicken with the celery, raisins and lemon peel.
- When ready to serve, stir together the lemon juice and olive oil. Tear the lettuce into small pieces and toss with the lemon and oil mixture. Divide between plates and top with the chicken salad. Garnish with onion rings, a sprinkling of pine nuts and the croutons.
Nutrition Facts : Calories 332 calories, Carbohydrate 25.4 g, Cholesterol 48.9 mg, Fat 17.1 g, Fiber 2 g, Protein 20.6 g, SaturatedFat 4.4 g, Sodium 347.3 mg, Sugar 7.9 g
CHICKEN SALAD WITH ZUCCHINI, LEMON AND PINE NUTS
From Food & Wine April 2009. Prep time includes marinating. According to Food & Wine "Hearty main-course salads tend to pair best with a wine that has some body (lighter styles get a bit lost). Try the smoky 2007 Perrin Réserve Côtes du Rhône Blanc or the peppery 2007 Domaine Lafage Côté Est."
Provided by Queen Dana
Categories Chicken Breast
Time 3h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl, cover the currants with hot water and let stand until softened, about 10 minutes. Drain.
- In a large nonreactive bowl, combine 2 tablespoons of the olive oil with the garlic, cumin, lemon zest, half of the lemon juice, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Add the zucchini and currants and toss to coat. Let stand at room temperature for 2 hours, stirring occasionally.
- Meanwhile, in a large, shallow glass or ceramic dish, combine the minced shallot with 2 tablespoons of the olive oil and the remaining lemon juice. Add the chicken breast halves, turning to coat thoroughly with the marinade. Cover and refrigerate for 1 hour, turning a few times.
- In a small skillet, toast the pine nuts over moderate heat, tossing a few times, until golden brown, about 2 minutes. Transfer to a plate and let cool.
- Remove the chicken breast halves from the marinade, scraping off the shallot. Slice the chicken on the bias 1 1/2 inches thick and season with salt and pepper. In a large skillet, heat the remaining 2 tablespoons of olive oil. Add the chicken slices and cook over moderately high heat, turning a few times, until lightly browned and cooked through, about 8 minutes.
- Transfer the chicken to a large, shallow serving bowl and let cool slightly. Add the marinated zucchini and currants, toasted pine nuts, arugula and preserved lemon and toss lightly. Serve right away.
Nutrition Facts : Calories 479.7, Fat 27.1, SaturatedFat 3.7, Cholesterol 98.7, Sodium 130.6, Carbohydrate 18.1, Fiber 2.9, Sugar 11.6, Protein 43
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- In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently for about 5 minutes until they are golden brown. Alternatively, toast the pine nuts in a 350 degrees F oven for about 8 minutes.
- In a small glass or stainless-steel bowl, whisk together the lemon juice, 1 teaspoon of salt, and ¼ teaspoon of pepper. Add the oil slowly, whisking.
- Bring a large pot of salted water to a boil. Add the peas, then cook for about 3 minutes until just barely tender. Using a slotted spoon or a strainer, transfer to a large bowl.
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- In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until they are golden brown, about 5 minutes. Or toast the pine nuts in a 350° oven for about 8 minutes.
- In a small glass or stainless-steel bowl, whisk together the lemon juice, 1 teaspoon salt, and 1/4 teaspoon pepper. Add the oil slowly, whisking.
- Bring a large pot of salted water to a boil. Add the peas; cook until just barely tender, about 3 minutes. Using a slotted spoon or a strainer, transfer to a large bowl. Add the rice to the water and cook until tender, about 15 minutes. Drain, return to the pot, and cover to keep warm.
- Meanwhile, in a large frying pan, bring 1/4 inch of water to a simmer over moderately high heat. Sprinkle the chicken with salt and pepper and add to the pan. Cover, reduce the heat, and simmer, turning once, until cooked through, about 12 minutes. Remove the chicken, let cool slightly, and then cut into approximately 1/2-inch chunks.
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- In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until they are golden brown, about 5 minutes.
- In a small glass or stainless-steel bowl, whisk together the lemon juice, 1 teaspoon salt and 1/4 teaspoon pepper.
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