Easy Chicken Rice Salad Recipes

CHICKEN RICE SALAD

Chicken Rice Salad image

For a summer luncheon, this light, colorful salad is a treat. The crunchy celery, green pepper and almonds along with refreshing oranges and pineapple make this a chicken salad folks can't wait to dig into. -Bernadine Stine, Roanoke, Indiana

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 12 servings.

Number Of Ingredients 13

Ingredients

5 cups cubed cooked chicken
3 cups cooked rice
1-1/2 cups diced green pepper
1-1/2 cups sliced celery
1 can (20 ounces) pineapple tidbits, drained
3/4 cup mayonnaise
4 teaspoons orange juice
2 teaspoons vinegar
1 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon garlic salt
1 can (15 ounces) mandarin oranges, drained
1 cup slivered almonds, toasted

Steps:

In a large bowl, combine the first five ingredients. In a small bowl, combine mayonnaise, orange juice, vinegar, salt, ginger and garlic salt. Pour over salad and toss. Refrigerate. Just before serving, fold in the oranges and almonds.

Nutrition Facts : Calories 361 calories, Fat 20g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 378mg sodium, Carbohydrate 25g carbohydrate (11g sugars, Fiber 2g fiber), Protein 20g protein.

CHICKEN AND RICE SALAD

Chicken and Rice Salad image

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

Ingredients

1 cup white wine or chicken broth
1 tablespoon lemon juice
1 garlic clove, minced
3/4 teaspoon ground ginger, divided
1-1/4 pounds boneless skinless chicken breasts
3 cups chicken broth
1-1/2 cups uncooked long grain rice
1 package (10 ounces) frozen peas, thawed
1/2 cup sliced green onions
1/2 cup diced celery
2 tablespoons diced sweet red pepper
2 tablespoons diced green pepper
DRESSING:
1/4 cup cider vinegar
2 tablespoons Dijon mustard
1 tablespoon reduced-sodium soy sauce
1 tablespoon olive oil
1 tablespoon sesame oil
2 teaspoons honey
1 garlic clove, minced
Dash ground ginger

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

CHICKEN RICE SALAD II

Chicken Rice Salad II image

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

Ingredients

1 cup uncooked white rice
2 cups water
1 tablespoon vegetable oil
2 skinless, boneless chicken breast halves
½ head lettuce, chopped

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

ASIAN CHICKEN AND RICE SALAD

Asian Chicken and Rice Salad image

Provided by Food Network

Categories main-dish

Yield 1 serving

Number Of Ingredients 8

Ingredients

1 container Minute® Ready to Serve Chicken Rice Mix
1/3 cup cooked, diced chicken
1/4 cup sliced snow peas
1 Tbsp sliced red onion
2 Tbsps sesame-ginger salad dressing
2 cups salad greens
1 Tbsp sliced almonds
1/4 cup Mandarin orange segments

Steps:

Heat rice according to package directions. In medium bowl, combine rice, chicken, snow peas, onions and dressing; blend well. Serve on bed of salad greens and top with almonds and orange segments.
Cooks' notes:
You can adjust the amount of ingredients based on your tastes.

CHICKEN SALAD WITH RICE NOODLES

Chicken Salad With Rice Noodles image

This simple low cal salad is a great way to use up some Asian ingredients. The original recipe suggests to put the salad (chicken vegi) over the rice noodles but I tossed everything together. Recipe source: Bon Appetit (September 2007)

Provided by ellie_

Categories Chicken Breast

Time 33m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

4 1/2 ounces rice sticks (malfun)
4 garlic cloves
1/4 cup soy sauce
3 limes, juice of, only
1 tablespoon peanut butter (I used low-fat peanut butter)
2 teaspoons ginger, chopped
1 1/4 teaspoons hot chili paste (sambal oeleck)
1/4 cup canola oil (or your favorite vegetable oil)
3 chicken breasts, cooked and shredded
3 cups napa cabbage, shredded
1 cup carrot, grated
1 red bell pepper, cut into strips
1 red onion, thinly sliced
1 cucumber, halved lengthwise and sliced crosswise
1/3 cup peanuts, chopped (optional)

Steps:

Cook noodles in a pot of boiling water until tender (3 minutes); drain; and cut noodles in several places with scissors. (The original recipe suggests to spread noodles out on a platter, but I added them to the large salad bowl instead).
Puree next 7 ingredients (garlic - chili paste) in a blender and with machine running add oil, blending until dressing is smooth. Season with salt and pepper if desired. Set aside.
In a large salad bowl combine salad ingredients (chicken - cucumbers). (I tossed the salad ingredients with the noodles in the salad bowl).
Toss with dressing.
Although I tossed the noodles with the salad in the bowl, the original recipe suggests to arrange noodles on a platter and arrange salad on top of noodles and sprinkle with peanuts, passing additional dressing.
Can be served warm or is best refrigerated.

Nutrition Facts : Calories 523.8, Fat 26.4, SaturatedFat 4.4, Cholesterol 69.6, Sodium 1217.6, Carbohydrate 44.2, Fiber 4, Sugar 7, Protein 29

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