Chicken Bean And Rice Salad Recipes

CHICKEN, RICE, AND BLACK-BEAN SALAD

Steps:

• Cook rice according to package instructions. Spread on a baking sheet; refrigerate until cool.
• Place cooled rice in a large bowl; add chicken, beans, tomatoes, scallions, jalapeno, vinegar, oil, and cumin. Season with salt and pepper; toss to combine. Serve immediately, or refrigerate, covered, up to 1 day.

MEXICAN CHICKEN AND RICE SALAD

Steps:

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

JAMAICAN CHICKEN, RICE, AND BEAN SALAD

Steps:

• Cook rice as directed.
• Drain into a sieve and rinse with cold water to separate grains, set aside.
• Prepare grill or broiler.
• Spray chicken with cooking spray and broil, basting with 3 tablespoons of the Pickapeppa sauce, until chicken is done (about 4 minutes per side).
• Transfer to a plate and cool slightly.
• In a large bowl, whisk together lime juice thorugh jalapeno pepper, plus one tablespoon of the Pickapappa sauce.
• Season with salt ans freshly ground black pepper.
• Add beans, scallions, roasted red peppers, 4 tablespoons of the cilantro, and rice.
• Mix well and set aside.
• Cut chicken in half lengthwise and then cut into thin slices.
• Add to rice mixture.
• Sprinkle with remaining chopped cilantro before serving.
• This can be served warm or cold.
• It can also be made up to 24 hours in advance and refrigerated.

CHICKEN, RICE AND BEAN SALAD

Steps:

• Bring 2 cups water and 1 cup chicken broth to boil in heavy medium saucepan. Add rice. Season with salt and pepper; reduce heat to low. Cover and simmer until rice is tender and liquid is absorbed, about 20 minutes. Transfer rice to large bowl and cool.
• Preheat broiler. Place chicken on heavy broilerproof pan. Brush chicken with 1/2 tablespoon olive oil. Season chicken with salt and pepper and sprinkle with 1 teaspoon cumin. Broil chicken until cooked through, turning once, about 10 minutes. Cool and cut chicken into 1-inch pieces.
• Add chicken, black beans, corn, bell pepper, red onion and cilantro to rice in bowl. Combine remaining 1/4 cup chicken broth, remaining 1 tablespoon olive oil, remaining 1 teaspoon cumin, lime juice and garlic in blender. Process until garlic is finely minced. Season to taste with salt and pepper. Pour dressing over salad in bowl and toss well.(Can be prepared up to 4 hours ahead. Cover and refrigerate.)

CHICKEN, BEAN AND RICE SALAD

Steps:

• Heat gas or charcoal grill. Meanwhile, cook rice in 1 & 1/2 cups water as directed on package. Stir peas into hot rice; set aside. Grill chicken over medium-high heat 5 to 7 minutes per side or until no longer pink in center and thermometer inserted in center reads 165°F. Remove from grill; cover with foil to keep warm. In large bowl, mix rice and peas, beans, oranges and 1/2 cup of the dressing. Stir in salt and pepper. Line salad plates with spinach; top with bean salad. Slice chicken and arrange on top of salads. Spoon beets on the side. Drizzle with remaining 1/4 cup dressing. Serving Suggestions: Arrange salad on a large platter for family-style meals or picnics. Sprinkle salad with toasted pecans, if desired. Tips: You can substitute quick cooking brown rice, or use a can of already cooked wild rice in place of the white rice. If you can't find julienne-cut beets, just purchase sliced beets, stack the slices and cut into strips.