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
GREEN CHICKEN SALAD
Pan-fried chicken breasts are tossed with arugula, farro, apple, and avocado in this satisfying salad featuring Marie's® Creamy Avocado Poblano dressing.
Provided by Marie's Dressings
Categories Salad Green Salad Recipes Arugula Salad Recipes
Time 32m
Yield 4
Number Of Ingredients 10
Steps:
- Season chicken breasts with salt and pepper. Add olive oil to a large pan and cook chicken on medium heat for approximately 12 minutes, about 6 minutes per side. Let chicken rest for 5 minutes before plating.
- Using a large platter or bowl, create a bed of arugula. Sprinkle farro and the shaved cucumber, sliced apple, and sliced shallot over arugula. Place chicken breasts, whole or cut into pieces, on top. Garnish with slices of avocado. Evenly drizzle the salad with Marie's Creamy Avocado Poblano dressing.
Nutrition Facts : Calories 377.9 calories, Carbohydrate 26.1 g, Cholesterol 43.8 mg, Fat 24.2 g, Fiber 5.9 g, Protein 16 g, SaturatedFat 4 g, Sodium 311.4 mg, Sugar 7 g
WILD RICE CHICKEN SALAD
"Juicy red grapes, crunchy cashews and water chestnuts and a touch of tarragon make this wild rice salad a big hit at our family reunion," reports Mary Ann Morgan of Powder Springs, Georgia. "I fix it often at home for potluck dinners."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 7 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 303 calories, Fat 13g fat (2g saturated fat), Cholesterol 51mg cholesterol, Sodium 435mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 3g fiber), Protein 20g protein. Diabetic Exchanges
RICE A RONI™ SALAD
Great for a potluck. Variations may include adding more veggies or using shrimp instead of chicken.
Provided by Laurie Petrie
Categories Salad Grains Rice Salad Recipes
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- Prepare rice mix as directed on package and chill.
- To the cooked rice, add the green onions, water chestnuts, celery, chicken, mayonnaise, Worcestershire sauce and salt and pepper to taste. Mix well, chill and serve.
Nutrition Facts : Calories 274.8 calories, Carbohydrate 32.7 g, Cholesterol 18.4 mg, Fat 12.8 g, Fiber 2.7 g, Protein 9.4 g, SaturatedFat 2 g, Sodium 659.2 mg, Sugar 2.8 g
PECAN RICE AND CHICKEN SALAD
Provided by Joanna Pruess
Categories brunch, dinner, lunch, weekday, salads and dressings, main course
Time 20m
Yield Six to eight servings
Number Of Ingredients 14
Steps:
- To prepare the vinaigrette, place the chick peas, garlic, vinegar and soy sauce in the bowl of a food processor fitted with a steel chopping blade and process into a smooth puree, scraping down the workbowl as necessary.
- With the motor running, pour the sesame and vegetable oils through the feed tube in a slow, steady stream. The vinaigrette will be creamy and thick. Scrape into a screw-top glass jar and refrigerate until needed.
- For the salad, poach the chicken breasts in the stock until just cooked. Remove from the stock, let cool and cut into three-quarter-inch cubes.
- Cook the rice according to package directions, making sure all the water has evaporated. Set aside to cool.
- In a large bowl, combine the rice, chicken cubes, chopped pecans and scallions. Add the cherry tomatoes. Peel the avocado and cut it into three-quarter-inch cubes, adding it to the salad. Pour on the vinaigrette and toss to blend. Add freshly ground black pepper to taste. Serve on Boston lettuce leaves, if desired.
Nutrition Facts : @context http, Calories 509, UnsaturatedFat 24 grams, Carbohydrate 34 grams, Fat 30 grams, Fiber 6 grams, Protein 27 grams, SaturatedFat 4 grams, Sodium 395 milligrams, Sugar 5 grams, TransFat 0 grams
WILD RICE CHICKEN SALAD
If you like chicken salad, you'll love this one! It is good plain with crackers or served in a pita or a croissant. It is wonderful for women's luncheons. Everyone loves it.
Provided by Chef Doozer
Categories Lunch/Snacks
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cook rice according to package directions. Drain and cool to room temperature. Add rest of ingredients in a large bowl and mix well. Cover and chill a couple hours before serving (overnight is fine).
- Tips: I have been using the Uncle Ben's 90 second microwave pouch for the rice part. I use the long grain and wild rice mix.
- I also think it tastes better with canned chicken.
GREEN-GODDESS CHICKEN AND SALAD
The green goddess dressing in this recipe works overtime as both a marinade for the roast chicken and as a finishing drizzle over this cobb-inspired spring salad.
Provided by Lauryn Tyrell
Time 6h5m
Number Of Ingredients 16
Steps:
- Combine buttermilk, mayonnaise, anchovies, garlic, herbs, scallions, mustard, lemon zest and juice, and oil in a blender. Purée until smooth; season with 1 teaspoon salt and 1/4 teaspoon pepper. Pat chicken dry and season generously with salt. Place in a resealable bag and add 2 cups dressing; seal and massage to evenly coat chicken in dressing. Refrigerate at least 4 hours and up to 1 day. Cover and refrigerate remaining dressing until ready to use.
- Preheat oven to 425°F. Remove chicken from refrigerator and let stand 30 minutes at room temperature. Wipe excess dressing from chicken and lightly pat dry; place on a rimmed baking sheet lined with parchment. Drizzle with oil and season lightly with salt. Roast, breast-side up, until skin is dark golden and a thermometer inserted into thickest part registers 160°, 40 to 50 minutes (depending on size). Let stand 20 minutes.
- Meanwhile, cook bacon in a skillet over medium heat, stirring occasionally, until crisp, 5 to 6 minutes. Transfer to paper towels to drain and cool. Toss lettuce, pea shoots, snap peas, radishes, and bacon with one-third of reserved dressing. Season with salt and pepper. Carve chicken and serve alongside salad, with remaining dressing.
GREEN RICE AND CHICKEN SALAD
Make and share this Green rice and chicken salad recipe from Food.com.
Provided by ellie_
Categories Chicken
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a large salad bowl combine first 5 ingredients (rice- cilantro) and half of the salad dressing, toss.
- Combine chicken, avocados and remaining salad dressing, toss.
- Add to salad.
- Toss well.
Nutrition Facts : Calories 599.6, Fat 21.2, SaturatedFat 3.9, Cholesterol 52.5, Sodium 547.4, Carbohydrate 71.8, Fiber 12.8, Sugar 3.7, Protein 31
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