Rice Chicken Can Be Added Salad In Tomato Cups Recipes

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CHICKEN SALAD IN TOMATO CUPS



Chicken Salad in Tomato Cups image

"Garden-fresh tomatoes make this standout recipe hard to beat," notes Judy Robertson of Southington, Connecticut. "It's fast, delicious, economical...and my family loves it!"

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 9

4 large tomatoes
2 cups finely chopped cooked chicken
3/4 cup mayonnaise
1/2 cup chopped pecans
1/4 cup chopped celery
1 tablespoon diced pimientos
1 tablespoon lime juice
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Cut a thin slice off the top of each tomato. Scoop out pulp, leaving 1/2-in. shells. Invert onto paper towels to drain. In a large bowl, combine the remaining ingredients. Spoon into tomatoes.

Nutrition Facts : Calories 577 calories, Fat 50g fat (7g saturated fat), Cholesterol 77mg cholesterol, Sodium 382mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 4g fiber), Protein 23g protein.

TOMATO CHICKEN AND RICE



Tomato Chicken and Rice image

Make and share this Tomato Chicken and Rice recipe from Food.com.

Provided by Morrison

Categories     Chicken Breast

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 10

9 -12 boneless skinless chicken tenders or 3 -4 boneless skinless chicken breasts, cubed
1 1/2 cups long grain rice
2 (14 ounce) cans stewed tomatoes (juice reserved) or 2 (14 ounce) cans diced tomatoes (juice reserved)
1 medium onion, diced
3 tablespoons minced garlic
1 tablespoon curry powder
2 tablespoons olive oil
2 tablespoons butter
2 1/3 cups water (approx)
1/4 cup water

Steps:

  • Open the tomatoes and strain the juice into a measuring cup. I usually get one cup of juice from two cans.
  • In a 3-qt sauce pan partially melt the butter and add the rice. Mix the rice with the butter and saute 3-4 minutes on medium heat, stirring every 45 seconds or so.
  • Add the reserved juice from the tomatoes and enough water to equal a total of 3 1/3 cups of liquid (the amount of water is from an Uncle Ben's package, so please check the cooking directions on your rice and adjust accordingly).
  • Using medium-high heat add the oil and onions to your favorite skillet, cooking until translucent.
  • Add the garlic, tomatoes, and chicken. Sprinkle on the curry powder and add 1/4-1/2 cup of water to the skillet. Cover and cook on medium-low heat for approx 8-10 minutes, stirring frequently to coat the chicken with the liquid.
  • Remove the lid from the chicken and allow sauce to reduce as it simmers.
  • When rice has about 3-4 minutes of cook time left add it to the skillet and stir all ingredients together. I like to add a little more curry powder and red pepper flakes at this stage also.
  • When the rice is at your desired texture the dish is ready to serve.

NEELY'S CHICKEN SALAD IN TOMATO CUPS



Neely's Chicken Salad in Tomato Cups image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 20m

Yield 6 servingss

Number Of Ingredients 12

1 rotisserie chicken, skinless and meat shredded or diced
1/2 small red onion, diced
1 shallot, chopped
2 tablespoons freshly chopped tarragon leaves
1 celery rib, chopped
1 cup slivered almonds
2 tablespoons white wine vinegar
3/4 cup mayonnaise
3 cups halved seedless red grapes
Kosher salt and freshly ground black pepper
6 large beefsteak tomatoes
1 head butter lettuce

Steps:

  • Mix first 10 ingredients in a large bowl.
  • Core tops of tomatoes with a paring knife. Using a melon baller, scoop out the insides of the tomatoes. Lay a leaf of lettuce in each tomato so it peeks out the top. Fill the tomatoes with a large scoop of the chicken salad and serve.

JERK CHICKEN AND TOMATO SALAD



Jerk Chicken and Tomato Salad image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 6h55m

Yield 8 servings

Number Of Ingredients 17

4 limes
4 teaspoons ground allspice
3 teaspoons ground nutmeg
3 teaspoons ground cinnamon
1/8 cup fresh thyme leaves
2 white onions finely chopped
1 cup chopped scallions
2 Scotch bonnet chiles
2 cups low sodium soy sauce
8 pounds cut up chicken, 8 drumsticks and 8 thighs
1 1/2 pounds juicy tomatoes, cut into wedges
1 tablespoon crushed garlic
1/4 cup olive oil
3 tablespoons red wine vinegar
1 red onion, cut julienne
1/2 cup chopped fresh basil leaves
Salt and pepper

Steps:

  • Place the limes in a small microwave-safe bowl and microwave until the essential oils in the skin are released. These limes will be hot coming from the microwave, so set aside and let them cool before squeezing them.
  • Using a blender (or a food processor), blend all the dry ingredients; allspice, nutmeg, cinnamon, thyme, onions, scallions, peppers (while wearing gloves) together to make a pulp. Return to the limes and squeeze the juice into the blender through the feeder tube. Make sure you use the lime oils which were released by microwaving, as well as the juice you've squeezed. Then add the soy sauce through the feeder tube. Mix well.
  • Place the chicken pieces and lime skins in a container which you will be able to cover tightly. Pour the marinade over the chicken and rest in the refrigerator overnight (or a minimum of 4 hours). Keep tightly covered and away from other foods, as it will taint them.
  • Preheat the oven to 300 degrees F.
  • Roast the chicken in a covered pan for 2 hours. Raise the temperature to 400 degrees F, uncover the chicken, and roast for another 30 minutes. The important thing is that you "check for doneness." When the chicken is done, the flesh will feel firm and the juices will run clear. You can also use an instant-read thermometer which should register an internal temperature of at least 180 degrees F.
  • To make the tomato salad, mix tomatoes, garlic, olive oil, vinegar, red onion, basil in a mixing bowl. Toss gently and season with salt and pepper. Serve at room temperature family style.

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

PUFFED RICE SALAD WITH CHICKEN



Puffed Rice Salad With Chicken image

Provided by Mark Bittman

Categories     easy, quick, salads and dressings

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 14

2 tablespoons olive oil
1 pound boneless chicken thighs, cut into small chunks
Salt and black pepper
1/2 cup shredded unsweetened coconut
1 tablespoon curry powder
1 cup cooked or canned chickpeas, drained
1 carrot, chopped
1 cucumber, peeled and seeded if necessary, and chopped
1 large ripe tomato, cored and chopped
1/2 cup chopped scallions
1/2 cup coconut milk
3 tablespoons lime juice
3 cups puffed brown rice cereal
1/2 cup chopped fresh cilantro

Steps:

  • Put the oil in a medium skillet over medium-high heat. When it's hot, add the chicken; sprinkle with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 5 to 10 minutes. Add the shredded coconut and curry powder. Cook, stirring to coat chicken, until curry is fragrant and coconut lightly toasted, a minute or two. Transfer to a large serving bowl; let cool for a few minutes.
  • Add the remaining ingredients to the bowl, and toss well to combine. Taste and adjust the seasoning and let the salad sit for a few minutes (no more than 10) before serving.

Nutrition Facts : @context http, Calories 380, UnsaturatedFat 13 grams, Carbohydrate 21 grams, Fat 27 grams, Fiber 5 grams, Protein 17 grams, SaturatedFat 12 grams, Sodium 566 milligrams, Sugar 4 grams, TransFat 0 grams

TOMATO, RICE, AND CHICKEN THIGH CASSEROLE



Tomato, Rice, and Chicken Thigh Casserole image

This rice and chicken thigh casserole has several layers of flavor and no highly processed soups. A nice comfort meal for any time of the year.

Provided by aputler

Categories     Chicken Casserole

Time 2h

Yield 8

Number Of Ingredients 16

8 (5 ounce) bone-in, skinless chicken thighs
freshly cracked black pepper to taste
3 tablespoons butter, divided
2 tablespoons olive oil
2 tablespoons dry sherry
1 medium yellow onion, diced
1 medium green bell pepper, diced
2 cloves garlic, thinly sliced
1 cup uncooked long-grain white rice
1 ¾ cups reduced-sodium chicken broth
1 large bay leaf
½ teaspoon salt
¼ teaspoon ground black pepper
1 pinch saffron
2 medium tomatoes, cut into 1/4-inch slices
½ cup finely grated Parmesan cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Trim excess fat from thighs. Wash and pat dry. Season moderately with pepper.
  • Heat 2 tablespoons butter and olive oil in a large Dutch oven over medium heat. Add chicken thighs and cook until well browned, 3 to 5 minutes per side. Pour sherry over top. Remove chicken to a plate. Drain excess fat, leaving about 2 tablespoons drippings in the skillet.
  • Add onion and bell pepper to the skillet and saute over medium heat until onions are translucent and peppers have softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add rice and saute for 2 minutes. Add chicken stock, bay leaf, salt, pepper, and saffron; bring to a boil.
  • Remove from the heat and lay chicken thighs in a single layer over the rice mixture.
  • Bake, covered tightly, in the preheated oven for 45 minutes.
  • When the casserole has about 5 minutes left, melt remaining tablespoon butter in a skillet. Add tomato slices and saute until heated through.
  • Place a tomato slice on top of each chicken thigh, then sprinkle Parmesan cheese over top. Return to the oven and bake, uncovered, until chicken juices run clear, about 15 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Let rest for at least 15 minutes before serving.

Nutrition Facts : Calories 380.5 calories, Carbohydrate 23 g, Cholesterol 101.1 mg, Fat 18.7 g, Fiber 1.2 g, Protein 28.4 g, SaturatedFat 6.8 g, Sodium 374 mg, Sugar 2 g

20-MINUTE BASIL, CHICKEN & TOMATO RICE



20-Minute Basil, Chicken & Tomato Rice image

Fresh basil, garlic, and Parmesan cheese give this delectable dish a slight Italian accent. With chicken for protein and our flavor-infused rice for even more deliciousness, get ready for awarm and filling meal your family will love.

Provided by Uncle Ben's

Categories     Trusted Brands: Recipes and Tips     UNCLE BEN'S®

Time 31m

Yield 4

Number Of Ingredients 10

2 tablespoons extra virgin olive oil
1 pound chicken tenders, cut into strips
1 cup chopped onions
1 cup sliced red pepper (1/4-inch x 1 1/2 inch)
1 teaspoon minced fresh garlic
2 cups water
1 (14.5 ounce) can diced tomatoes
1 cup UNCLE BEN'S® Flavor Infusions Chicken & Herb Rice
½ cup chiffonade fresh basil leaves
¼ cup shredded Parmesan cheese

Steps:

  • Heat olive oil in large skillet over medium-high heat.
  • Add chicken strips and cook until they are just done (4 to 6 minutes).
  • Add onion, red pepper slices, and fresh garlic.
  • Continue cooking, stirring occasionally, until vegetables barely tender (4 to 5 minutes).
  • Add water, tomatoes, and rice.
  • Cover pan and continue cooking until mixture just comes to a boil.
  • Reduce heat to medium low and continue cooking until rice is tender or liquid is absorbed (about 10 minutes).
  • Remove cover; stir in basil leaves and Parmesan cheese. Refrigerate leftovers.

Nutrition Facts : Calories 404.1 calories, Carbohydrate 43.1 g, Cholesterol 69 mg, Fat 11.5 g, Fiber 2.2 g, Protein 31.2 g, SaturatedFat 2.6 g, Sodium 768.5 mg, Sugar 5.2 g

RICE (CHICKEN CAN BE ADDED) SALAD IN TOMATO CUPS



Rice (Chicken Can Be Added) Salad in Tomato Cups image

Make and share this Rice (Chicken Can Be Added) Salad in Tomato Cups recipe from Food.com.

Provided by GingerBelle

Categories     Lunch/Snacks

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 11

2 tablespoons sunflower oil
2 tablespoons apple cider vinegar
1 teaspoon sea salt
1 teaspoon curry powder
1 1/2 cups cooked brown rice
1 1/2 cups cubed cooked chicken (optional)
1 cup celery
1 tablespoon chopped green pepper
3/4 cup mayonnaise
6 ripe tomatoes
lettuce (optional)

Steps:

  • Combine oil, vinegar, onion, sea salt, and curry powder.
  • Toss with rice, mixing well.
  • Chill at least 1 hour.
  • Meanwhile, peel tomatoes, remove stem ends. Starting at the top, cut tomatoes into fourths, cutting about 2/3 of the way down.
  • Chill until ready to serve.
  • Just before serving, add rest of ingredients to rice mixture. Blend well.
  • Serve in tomato cups on lettuce.

Nutrition Facts : Calories 236.2, Fat 15.1, SaturatedFat 2.2, Cholesterol 7.6, Sodium 617, Carbohydrate 24.1, Fiber 2.8, Sugar 5.5, Protein 2.6

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