Chicken Grape And Rice Salad Recipes

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.

CHICKEN, GRAPE, AND RICE SALAD

Steps:

• Bring water and margarine to a boil in a saucepan; reduce heat to low and stir in long grain and wild rice mix. Cover and simmer until rice is tender, about 25 minutes. Fluff with fork and allow rice mix to cool thoroughly.
• Mix cooled rice mix with chicken, red onion, grapes, cashews, and mayonnaise. Serve immediately or chill before serving.

CURRIED CHICKEN AND GRAPE SALAD

Steps:

• In large bowl, stir dressing ingredients until well mixed.
• Fold in chicken, celery and grapes. Sprinkle with almonds.

WILD RICE CHICKEN SALAD

Steps:

• In a large bowl, combine the chicken, rice, water chestnuts and green onions. In a small bowl, combine the mayonnaise, milk, lemon juice, salt, tarragon and pepper. Pour over chicken mixture; toss to coat. Cover and refrigerate for 2-3 hours. Just before serving, fold in grapes and sprinkle with cashews.

FRUITY CHICKEN & RICE SALAD

Steps:

• For Dressing: Mix vinegar, honey, oil, sugar and salt in a small bowl and set aside.
• For Salad: Bring water, carrots and raisins to a boil in a medium saucepan.
• Stir in rice, return to a boil.
• Cover and reduce heat to medium and simmer for 5 minutes.
• Remove from heat and stir. Recover and let stand another 5 minutes.
• Place rice mixture into a pretty salad bowl and then add the chicken, grapes, almonds and parsley.
• Top with honey dressing and toss.
• Refrigerate at least one hour before serving.

CHICKEN SALAD WITH WILD RICE, PECANS AND GRAPES WITH ORANGE DRES

Steps:

• Preheat oven to 450.
• Spray a large skillet with cooking spray; heat over medium heat until hot. Add chicken, cook 2 minutes on each side or until lightly browned.
• Spray 11x7-inch baking dish with cooking spray. Place chicken in dish. Bake at 450 for 20 minutes or until cooked through. Remove chicken; cool and cut into 1/4-inch strips.
• Combine chicken, rice, green onions, grapes and pecans in large bowl. Toss well and set aside.
• Combine the orange peel and remaining 4 ingredients in small bowl; stir well.
• Pour over salad; toss well.
• Serve salad at room temperature, on lettuce-lined plates, if desired.