Hearty Chicken And Rice Salad Recipes

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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

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

HEARTY CHICKEN AND RICE CASSEROLE



Hearty Chicken and Rice Casserole image

Provided by Food Network

Time 1h10m

Yield 4 servings, 13.2 oz each

Number Of Ingredients 10

1 Tbsp. Mrs. Dash® Chicken Grilling Blend
2 tsp. Mrs. Dash® Extra Spicy Seasoning Blend
4 6 oz bone-in, skinless chicken breasts
1 Tbsp. vegetable oil
1 medium yellow onion, peeled and sliced
4 large garlic cloves, minced
1 cup long grain rice
1/2 lb mushrooms, sliced
1 red pepper, diced
1 1/2 cups low sodium chicken broth

Steps:

  • 1.Mix Mrs. Dash® Chicken Grilling Blend and Mrs. Dash® Extra Spicy Seasoning Blend together. Sprinkle over chicken.
  • 2.Heat oil over medium heat in a large skillet. Brown chicken for 3 - 4 minutes per side. Remove chicken after browning.
  • 3.Add onion slices, minced garlic and rice and saute 1 minute. Place rice mixture in 2 quart casserole, top with mushrooms and red pepper.
  • 4.Place chicken pieces on top, pour in broth. Cover with foil and bake in a 350 degree F oven for 50-60 minutes or until chicken and rice are cooked.

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

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.

MOM'S HEARTY CHICKEN AND RICE SOUP



Mom's Hearty Chicken and Rice Soup image

Categories     Soup/Stew     Chicken     Garlic     Poultry     Rice     Kid-Friendly     Back to School     Dinner     Lunch     Spring     Healthy     Bon Appétit     Small Plates

Yield Makes 6 servings

Number Of Ingredients 11

8 cups water
2 chicken breast halves; skin and fat removed
2 whole chicken legs with thighs; skin and fat removed
3 carrots, peeled, halved crosswise
3 celery stalks, quartered crosswise
1 onion, sliced
2 teaspoons salt
2 garlic cloves, chopped
1 bay leaf
3/4 cup uncooked long-grain white rice
Chopped fresh parsley

Steps:

  • Combine first 9 ingredients in large pot. Bring to boil. Reduce heat, cover and simmer until chicken is cooked through, about 35 minutes. Using slotted spoon, transfer chicken and carrots to platter; cool slightly. Pull chicken meat off bones in bite-size pieces; set aside. Discard bones. Thinly slice carrots and reserve. Strain broth; discard solids in strainer. Pour 1 1/2 cups broth into heavy medium saucepan. Bring to boil. Add rice and bring to boil. Reduce heat to low; cover and cook until broth is absorbed and rice is tender, about 20 minutes.
  • Return remaining broth, chicken pieces and sliced carrots to same large pot. Bring to simmer. Stir in cooked rice. Season soup with salt and pepper. Ladle soup into bowls. Sprinkle with parsley and serve.

HEARTY CHICKEN AND RICE SOUP



Hearty Chicken and Rice Soup image

This is my husband's and my favorite chicken soup, and I love that it is healthy soup.

Provided by Carrie Murphy

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Rice Soup Recipes

Time 45m

Yield 8

Number Of Ingredients 12

10 cups chicken broth
1 onion, chopped
1 cup sliced celery
1 cup sliced carrots
¼ cup snipped parsley
½ teaspoon cracked black pepper
½ teaspoon dried thyme leaves
1 bay leaf
¾ pound chicken, cut into cubes
2 cups cooked rice
2 tablespoons lime juice
lime for garnish

Steps:

  • Combine chicken broth, onion, celery, carrots, parsley, pepper, thyme, and bay leaf in a Dutch oven; bring to a boil. Reduce heat to low; simmer until the onion and celery begin to soften, 10 to 15 minutes. Stir chicken into the simmering broth; cook until the chicken is no longer pink in the middle, 5 to 10 minutes. Remove and discard bay leaf. Stir rice and lime juice into the broth; cook and stir just until rice is hot and grains separate, about 1 minute. Garnish with lime slices.

Nutrition Facts : Calories 167.1 calories, Carbohydrate 18.3 g, Cholesterol 21.9 mg, Fat 2.8 g, Fiber 1.7 g, Protein 16.1 g, SaturatedFat 0.8 g, Sodium 997.8 mg, Sugar 3.3 g

HOT CHICKEN AND RICE SALAD



Hot Chicken and Rice Salad image

This simple yet delicious recipe originated with my aunt and was passed on to my mom. It's great for a luncheon...or, served with salad and rolls, for supper. With three children, I need all the fast dishes I can find!

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 11

2-1/2 cups diced cooked chicken
1 cup diced celery
1 cup sliced fresh mushrooms
1 tablespoon finely chopped onion
1 teaspoon lemon juice
1/2 teaspoon crushed rosemary
1/4 teaspoon pepper
1 can (8 ounces) sliced water chestnuts, drained
2 cups cooked long grain rice
3/4 cup reduced-fat mayonnaise
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted

Steps:

  • In a large bowl, combine the first nine ingredients. Combine mayonnaise and soup; toss with chicken mixture. Spoon into a 2-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 30 minutes.

Nutrition Facts :

INDIAN RICE SALAD WITH CHICKEN



Indian rice salad with chicken image

Raid the fridge and rustle up this hearty yet healthy salad with pulses, nuts, tikka chicken and a mango curry dressing

Provided by Sarah Cook

Categories     Lunch

Time 40m

Number Of Ingredients 15

500g bag long grain rice
1 tsp turmeric
small bunch coriander , leaves roughly chopped, stalks reserved
100g bag toasted cashew , ½ very roughly chopped
1 cucumber , deseeded and cut into chunks
1 large red onion , finely chopped
about 110g pack pomegranate seeds
400g can black bean , drained and rinsed
2 x roughly 130g packs cooked chicken tikka pieces, chopped
natural yogurt and mini poppadum crisps, to serve (optional)
4 tbsp mango chutney
1 tbsp sunflower oil
1 tbsp brown sugar
1 tbsp medium curry powder , plus 1 tsp for the rice
juice 1½-2 lemon , depending on size

Steps:

  • Cook the rice following pack instructions but add the turmeric and 1 tsp curry powder to the cooking water. Drain well and spread on a tray lined with kitchen paper to cool.
  • Meanwhile, finely chop the coriander stalks and whisk with all the other dressing ingredients, plus seasoning.
  • Tip the rice into a big mixing bowl. Using a fork, break up any large lumps, then mix in the cashews, cucumber, onion, coriander leaves, pomegranate seeds, beans and chicken. Pour over the dressing and lightly stir in, then cover and keep in the fridge. Eat over the next 2 days (as long as it's within the chicken use-by date). Keep a big spoon in the bowl so kids can easily help themselves. Top with a dollop of yogurt and add a handful of poppadum crisps, if you like.

Nutrition Facts : Calories 473 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 20 grams protein, Sodium 0.4 milligram of sodium

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

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

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