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
ASIAN CHICKEN AND RICE SALAD
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.
SOUTHWEST CHICKEN & RICE SALAD
Fun and different, this summery salad has a subtle smoky flavor that really says "Southwest." The grilled corn adds an especially nice touch.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Remove and discard corn husks and silk. Brush 1 tablespoon oil over ears of corn. Grill, covered, over medium heat for 15-20 minutes or until tender. Cut corn from cobs. , In a large bowl, combine the chicken, red pepper, jalapenos, cilantro and corn. , In a small bowl, combine the lime juice, garlic, chili powder, salt, pepper and remaining oil; pour over chicken mixture and toss to coat. Cover and refrigerate for 2-3 hours. , Cook rice according to package directions; cool. Just before serving, stir rice and avocados into salad.
Nutrition Facts : Calories 238 calories, Fat 12g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 204mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 4g fiber), Protein 11g protein.
MEXICAN CHICKEN AND RICE SALAD
I came up with this when I had leftover rice and hadn't eaten dinner yet. It turned out so good I had to share it. Use leftover chicken or grill a breast. Serve warm or cold.
Provided by Heather Finn-Brady
Categories Salad Grains Rice Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 7
Steps:
- Mix rice, salsa, corn, beans, chicken, avocado, and cilantro together in a bowl.
Nutrition Facts : Calories 567.3 calories, Carbohydrate 105.8 g, Cholesterol 12.2 mg, Fat 9 g, Fiber 13.1 g, Protein 19.9 g, SaturatedFat 1.6 g, Sodium 1019.1 mg, Sugar 5.7 g
CHICKEN RICE SALAD
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
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.
HOT CHICKEN AND RICE SALAD
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
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 :
CHICKEN RICE SALAD II
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
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
CHEESY SOUTHWEST CHICKEN AND RICE CASSEROLE
Easy, kid-friendly, healthy, yummy chicken and rice casserole. Double the recipe to have one casserole to bake right away and one to freeze for later.
Provided by Rena
Categories Chicken and Rice Casserole
Time 1h35m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place chicken in a small baking dish and drizzle with 1 tablespoon olive oil, turning to coat. Season with salt and pepper.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut into strips or cubes when cool enough to handle. Leave the oven on.
- While the chicken bakes, bring water and 2 tablespoons olive oil to a boil in a saucepan. Stir in rice. Cover, reduce heat, and simmer for 20 minutes. Fluff lightly with fork.
- While the rice cooks, heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Saute onion, bell pepper, carrots, and garlic until tender, about 10 minutes.
- Grease a 9x13-inch baking dish.
- Place rice, vegetable mixture, chicken, 1 1/2 cups Monterey Jack cheese, beans, and tomatoes in a large bowl and stir until well combined. Spoon into the prepared baking dish and sprinkle with remaining cheese. Cover with aluminum foil.
- Bake in the preheated oven for 30 minutes. Remove foil and bake for 10 minutes longer.
Nutrition Facts : Calories 409.3 calories, Carbohydrate 41 g, Cholesterol 53.3 mg, Fat 16.8 g, Fiber 5 g, Protein 24.2 g, SaturatedFat 6.7 g, Sodium 990.8 mg, Sugar 2.7 g
SOUTHWESTERN RICE SALAD
This meatless salad makes a robust side dish, filling lunch or satisfying snack. Try spooning some into low-fat tortillas for a main course. If you're counting fat grams, it's also tasty without the olives.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 7 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first seven ingredients. In a jar with a tight-fitting lid, combine salsa, salad dressing, cumin and salt; shake well. , Pour over rice mixture and stir to coat. Cover and refrigerate for at least 2 hours.
Nutrition Facts : Calories 236 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 642mg sodium, Carbohydrate 41g carbohydrate (6g sugars, Fiber 7g fiber), Protein 8g protein. Diabetic Exchanges
SOUTHWEST CHICKEN AND RICE CASSEROLE
All your favorite Southwest flavors in an easy-to-make chicken and rice casserole.
Provided by Debbie Wind Bailey
Categories Chicken and Rice Casserole
Time 1h45m
Yield 10
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Spray a 4-quart casserole dish with nonstick spray. Add chicken, uncooked rice, black beans, and corn and stir until combined. Set aside.
- Mix tomato sauce, 2 cups chicken broth, sour cream, chili powder, salt, cumin, ancho chile pepper, and white pepper together in a large bowl. Pour into the casserole dish and mix well; contents should be fairly soupy. Cover with foil.
- Bake in the preheated oven for 40 minutes. Remove from the oven, uncover, and stir.
- Add the remaining 1/2 cup chicken broth if the casserole is too dry or beginning to stick. Cover again and return to the oven until rice is soft, about 40 more minutes.
- Remove foil, stir contents, and sprinkle with grated Cheddar cheese. Return to the oven until cheese is melted, about 5 minutes.
Nutrition Facts : Calories 497.6 calories, Carbohydrate 42.3 g, Cholesterol 96.9 mg, Fat 21.9 g, Fiber 5.6 g, Protein 33 g, SaturatedFat 9.7 g, Sodium 1352.3 mg, Sugar 4.2 g
SOUTHWEST CHICKEN SALAD WITH RICE, CORN, AND CHILIES
Categories Salad Chicken Rice Corn Hot Pepper Summer Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Whisk first 5 ingredients and 1/2 cup cilantro in small bowl. Season dressing to taste with salt and pepper. Place chicken, corn, chilies and bell peppers on rimmed baking sheet. Brush 1/2 cup dressing over both sides of chicken and vegetables. Let stand 30 minutes.
- Bring 3 1/2 cups water and 1 teaspoon salt to boil in heavy large saucepan. Mix in rice. Cover, reduce heat to low and cook until rice is tender and water is absorbed, about 15 minutes. Remove from heat. Keep pan covered and let rice stand 5 minutes. Transfer rice to large bowl; fluff with fork. Pour 1/2 cup dressing over hot rice and toss; let cool.
- Prepare barbecue (medium heat). Grill chicken and vegetables until chicken is cooked through and vegetables are tender and slightly charred, about 6 minutes per side. Cut chicken, peppers and chilies into strips. Cut corn off cobs. Toss chicken and vegetables in medium bowl with enough dressing to coat; add to rice and toss again. Season to taste with salt and pepper. Divide salad among 6 plates. Sprinkle with remaining 1/4 cup cilantro and serve.
- *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.
- **Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.
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