Rainbow Chicken Roll Recipes
RAINBOW SALAD ROLLS
There's nothing mind-altering about these salad rolls, but the rainbow of color gives these rolls a fabulous, psychedelic color palette that's as fun as it is delicious. The trick is to get vegetables are saturated in color as possible--so think bright purples, verdant greens, hot pinks, intense yellows. The vibrant ingredients will add a big impact to the finished salad rolls.
Provided by Claire Thomas : Food Network
Categories appetizer
Time 25m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Make the salad rolls: Cook the rice vermicelli according to the package directions. Drain and rinse under cold water; drain well and set aside.
- Meanwhile, fill a large bowl with hot water. Working with 1 sheet of rice paper at a time (keep the others covered with a barely damp cloth to prevent curling), dip the paper in the hot water until slightly softened and pliable (about 20 seconds). Remove and spread out on a clean work surface.
- Arrange some of the vegetables and vermicelli in the center. Roll up like a burrito. Place the roll on a plate covered with a damp towel as you prepare the remaining rolls.
- Make the dipping sauce: Whisk all of the ingredients together in a small bowl.
- Dip the rolls generously in the dipping sauce and enjoy!
"RAINBOW CHICKEN STRIPS"
Okay, I probably didn't make this up, but I felt like I did. I was looking for something new to make that my kids would love. It was colorful and my 3 year old called it rainbow chicken. So easy and I liked it too! The amounts and times are not exact I didn't really measure as I was going along.
Provided by PeytonandKaylansMama
Categories Chicken Breast
Time 50m
Yield 20 fingers, 4 serving(s)
Number Of Ingredients 5
Steps:
- cut chicken breasts into strips (fingers).
- Mix bread crumbs, goldfish crackers and parmesan in a large plastic bag and crush until coarse.
- coat chicken with olive oil and roll (or shake into cracker mixture.)
- Bake at 350 for about 40 minutes.
Nutrition Facts : Calories 365.2, Fat 19.5, SaturatedFat 5.2, Cholesterol 61.4, Sodium 462.4, Carbohydrate 19.2, Fiber 0.9, Sugar 0.7, Protein 27
RAINBOW RICE PAPER ROLLS
Escape from a lunchtime sandwich rut with these rice paper rolls. Red cabbage and radishes add a lovely pop of colour, or try iceberg or Little Gem lettuce
Provided by Cassie Best
Categories Lunch
Time 40m
Yield Makes 12
Number Of Ingredients 14
Steps:
- Soak the noodles in boiling water from the kettle, following pack instructions. Drain and rinse under cold running water to cool, then toss in a little sesame oil to stop them sticking together.
- Next, make the dipping sauce by mixing all the ingredients together. Set aside.
- Fill a wide, shallow dish a few centimetres deep with warm water. Working with one rice paper wrap at a time, soak it for a few seconds until it's flexible, then lay it on a chopping board. Scatter some of the herbs down the centre, then top with a couple of prawns or a little bit of chicken, then some veg pieces and mango, and a small bundle of noodles. Try to keep the fillings in the centre, and don't overfill. Tuck the ends of the wrap over the ingredients to slightly enclose them, then roll up from the sides, keeping everything as tight as you can. Put the finished rolls on a plate covered with a damp sheet of kitchen paper until you're finished assembling all the rolls. Will keep in the fridge for up to 24 hrs. Serve with the sesame dipping sauce.
Nutrition Facts : Calories 85 calories, Fat 1 grams fat, Carbohydrate 13 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.6 milligram of sodium
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