Chicken And Rice Salad Veronique Food

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CHICKEN VERONIQUE



Chicken Veronique image

"I found this recipe in a gardening book. My family just loves it, and it's super easy! We think it's excellent served with rice pilaf on the side." -Anita Dudiwka of Akron, Ohio

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 10

6 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
4 teaspoons butter
2/3 cup white wine or reduced-sodium chicken broth
2 tablespoons orange marmalade spreadable fruit
3/4 teaspoon dried tarragon
2 teaspoons all-purpose flour
1/2 cup half-and-half cream
1-1/2 cups green grapes, halved

Steps:

  • Sprinkle chicken with salt and nutmeg. In a large non-stick skillet, cook chicken in butter over medium heat for 3-5 minutes on each side or until lightly browned., In a small bowl, combine the wine, marmalade and tarragon. Add to skillet; bring to a boil. Reduce heat; cover and simmer for 4-6 minutes on each side or until a thermometer reads 170°. Remove chicken and keep warm., Combine flour and cream until smooth. Gradually stir into skillet. Bring to a boil; cook 2 minutes longer or until thickened. Stir in grapes; heat through. Serve with chicken.

Nutrition Facts : Calories 226 calories, Fat 7g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 191mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges

CHICKEN SALAD VERONIQUE



Chicken Salad Veronique image

Provided by Ina Garten

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 7

4 split (2 whole) chicken breasts, bone-in, skin-on
Good olive oil
Kosher salt and freshly ground black pepper
1/2 cup good mayonnaise
1 1/2 tablespoons chopped fresh tarragon leaves
1 cup small-diced celery (2 stalks)
1 cup green grapes, cut in 1/2

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside until cool.
  • When the chicken is cool, remove the meat from the bones and discard the skin and bones. Cut the chicken into a 3/4-inch dice. Place the chicken in a bowl; add the mayonnaise, tarragon leaves, celery, grapes, 1 1/2 to 2 teaspoons salt, and 1 teaspoon pepper and toss well.

BAREFOOT CONTESSA'S CHICKEN SALAD VERONIQUE



Barefoot Contessa's Chicken Salad Veronique image

I saw Ina make this on her Food Network television show. The episode was entitled "Flavors and Flowers".

Provided by Juenessa

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

4 chicken breast halves (bone-in, skin-on)
olive oil
kosher salt & freshly ground black pepper
1/2 cup good mayonnaise
1 1/2 tablespoons chopped fresh tarragon leaves
1 cup small-diced celery (2 stalks)
1 cup green grape, cut in 1/2

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil.
  • Sprinkle generously with salt and pepper.
  • Roast for 35 to 40 minutes, until the chicken is cooked through.
  • Set aside until cool.
  • When the chicken is cool, remove the meat from the bones and discard the skin and bones.
  • Cut the chicken into a 3/4-inch dice.
  • Place the chicken in a bowl; add the mayonnaise, tarragon leaves, celery, grapes, 1 1/2 to 2 teaspoons salt, and 1 teaspoon pepper and toss well.

CHICKEN SALAD VERONIQUE WITH NECTARINES



Chicken Salad Veronique With Nectarines image

From the Seattle Times, July 25, 2005. I haven't made it yet, but it sounds wonderful to me, and perfect for an August evening.

Provided by BarbryT

Categories     One Dish Meal

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 12

4 boneless skinless chicken breast halves
1 teaspoon salt
1/4 cup slivered almonds
1/3 cup mayonnaise
1/4 cup plain low-fat yogurt
3 tablespoons fresh lemon juice, divided
salt & freshly ground black pepper
1 1/2 teaspoons fresh thyme leaves, chopped
1/4 cup small-chopped celery
3 tablespoons chopped green onions
1 1/2 cups green seedless grapes, each cut in half
1 ripe nectarine

Steps:

  • Put the chicken breasts in a large saucepan and add water to cover. Season with 1 t salt. Bring just to a boil; reduce heat and simmer 10 to 15 minutes or until cooked through. Remove chicken from water and cool. Dice and put in large bowl.
  • While chicken is cooking, toast the almonds in a skillet set over medium heat. Time 5 minutes or just until the almonds are beginning to turn golden. (Alternatively, toast almonds in a 350-degree oven for 15 minutes.) Let cool and coarsely chop.
  • Mix together mayonnaise, yogurt, 2 T lemon juice, salt and pepper to taste. Fold into the chicken, Stir in the thyme, celery, green onions and grapes. Cover and refrigerate several hours to chill and blend flavors.
  • Just before serving, dice the nectarine and toss with the other tablespoon of lemon juice. Fold the nectarine and almonds gently into the salad.

CHICKEN VERONIQUE



Chicken Veronique image

Make and share this Chicken Veronique recipe from Food.com.

Provided by Lennie

Categories     Chicken

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

6 boneless skinless chicken breast halves
salt, to taste
freshly ground black pepper, to taste
2 tablespoons butter
1/2 cup orange marmalade
1 tablespoon fresh lemon juice
1 tablespoon cornstarch
1/2 teaspoon dry mustard
1 can mandarin oranges in juice, drained
1 cup green seedless grape

Steps:

  • Sprinkle breasts with salt and pepper on both sides and saute in the butter in a large skillet that has a lid.
  • Brown on both sides, about 10 minutes total.
  • In a small bowl, combine marmalade, lemon juice, cornstarch and mustard.
  • Fold in drained oranges and grapes.
  • Pour sauce over chicken and simmer, covered, for 15 minutes.
  • Serve with rice.

Nutrition Facts : Calories 254.7, Fat 5.4, SaturatedFat 2.8, Cholesterol 78.6, Sodium 119.6, Carbohydrate 24, Fiber 0.5, Sugar 20.2, Protein 27.6

CHICKEN VERONIQUE



Chicken Veronique image

A quick and easy, low fat, low calorie chicken dish: chicken sautéed with garlic and mushrooms and served in a classic French wine sauce. Adapted from Rodale's "Terrific Chicken: 100 Great Meals in Minutes".

Provided by bluemoon downunder

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil or 2 tablespoons olive oil, if the pan is not non-stick
4 boneless chicken breasts, halved
2 garlic cloves, finely chopped
150 g mushrooms, chopped
2 tablespoons sugar
1 cup white wine
1 cup chicken stock
1 tablespoon cornstarch
1 1/2 cups seedless grapes

Steps:

  • Heat the oil in a large pan (preferably non-stick) over a medium-high heat.
  • Add the chicken breast halves and sauté for about 3 minutes.
  • Turn the chicken breast halves over, add the garlic and mushrooms and sauté for another 3 minutes, or until the garlic and mushrooms soften and the chicken is golden brown.
  • Remove the chicken breast halves, garlic and mushrooms from the pan, keep warm, and pour off the excess oil.
  • Add the sugar and half of the wine to the pan, stirring to dissolve the sugar.
  • Add the remaining wine and simmer until the wine is reduced by half.
  • Mix the stock and cornstarch in a small bowl, whisk into the wine mixture and simmer for 2 minutes.
  • Return the chicken to the sauce.
  • Add the grapes and simmer for a further 2 minutes, or until the juices run clear.
  • Serve over rice or noodles with your favourite side dish.

Nutrition Facts : Calories 431.1, Fat 17.7, SaturatedFat 4.6, Cholesterol 94.6, Sodium 183.1, Carbohydrate 24, Fiber 0.8, Sugar 17.5, Protein 33.1

CHICKEN VERONIQUE



Chicken Veronique image

This easy chicken recipe is light and refreshing. Baked chicken is served with a sauce of chicken stock, lemon juice, marmalade, and grapes.

Provided by MAGGIEMAEWEST

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 1h15m

Yield 6

Number Of Ingredients 12

1 tablespoon olive oil
1 tablespoon butter, melted
¼ cup all-purpose flour
½ teaspoon salt
2 ½ pounds chicken, cut into pieces
½ cup orange marmalade
1 cup chicken stock
1 tablespoon cornstarch
3 tablespoons lemon juice
½ cup green seedless grapes
lemon, sliced
Italian parsley, chopped

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Pour olive oil and butter into a 9x13-inch baking dish. With a spatula, spread oil and butter to cover the bottom of the baking dish.
  • Place the flour, salt, and chicken pieces into a large resealable plastic bag, and shake to coat lightly. Arrange chicken pieces skin-side down in a single layer in the baking dish.
  • Bake in preheated oven for 20 minutes. Turn chicken pieces and bake 10 minutes. Brush chicken with 1/2 marmalade, and bake until the chicken is golden brown and fork tender, about 10 to 15 minutes. Remove chicken to a serving platter, and keep warm.
  • Reserve 2 tablespoons of drippings to a saucepan, and place over medium-high heat. Stir in chicken stock. In a small bowl, mix together cornstarch and lemon juice; stir into stock mixture. Bring to a boil, and cook until sauce thickens, 3 to 4 minutes. Stir in remaining marmalade. Stir in grapes, and cook until heated through. Serve sauce over chicken, and garnish with lemon slices and parsley.

Nutrition Facts : Calories 549.5 calories, Carbohydrate 28 g, Cholesterol 147.1 mg, Fat 32.9 g, Fiber 1.5 g, Protein 36.3 g, SaturatedFat 9.7 g, Sodium 357.5 mg, Sugar 18.5 g

MEXICAN CHICKEN AND RICE SALAD



Mexican Chicken and Rice Salad image

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

3 cups cooked brown rice
2 cups salsa
1 (15.25 ounce) can sweet corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 cooked chicken breast, chopped
1 avocado - peeled, pitted, and cut into cubes
¼ cup chopped cilantro

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



Chicken Rice Salad image

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

5 cups cubed cooked chicken
3 cups cooked rice
1-1/2 cups diced green pepper
1-1/2 cups sliced celery
1 can (20 ounces) pineapple tidbits, drained
3/4 cup mayonnaise
4 teaspoons orange juice
2 teaspoons vinegar
1 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon garlic salt
1 can (15 ounces) mandarin oranges, drained
1 cup slivered almonds, toasted

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.

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

EASY CHICKEN AND RICE



Easy Chicken and Rice image

Progresso® chicken broth provides a simple addition to this chicken and rice recipe made using vegetables - a delightful dinner ready in 30 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 12

1 cup uncooked regular long-grain white rice
2 1/4 cups water
2 tablespoons olive oil
1 package (8 oz) sliced fresh mushrooms (about 3 cups)
2 small red or yellow bell peppers, cut into bite-size strips (about 2 cups)
8 medium green onions with tops, finely chopped (1/2 cup)
3 cloves garlic, finely chopped
1 cup tomato pasta sauce
1/2 cup Progresso™ chicken broth (from 32-oz carton)
2 cups shredded deli rotisserie chicken (from 2-lb chicken)
1 cup shredded Parmesan cheese (4 oz)
3 tablespoons chopped fresh parsley

Steps:

  • Cook rice in water as directed on package.
  • Meanwhile, in deep 12-inch skillet, heat oil over medium-high heat. Cook mushrooms, bell peppers, onions and garlic in oil 2 to 3 minutes, stirring frequently, until vegetables are tender. Remove from heat until rice is cooked.
  • Stir rice, pasta sauce, broth, chicken and 1/2 cup of the cheese into vegetable mixture; cook over medium-low heat about 3 to 5 minutes, stirring occasionally, until mixture is hot. Sprinkle with remaining 1/2 cup cheese and the parsley.

Nutrition Facts : Calories 360, Carbohydrate 35 g, Cholesterol 55 mg, Fiber 2 g, Protein 25 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 5 g, TransFat 0 g

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

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From myrecipes.com


RECIPE: CHICKEN SALAD VERONIQUE – CLEVELAND CLINIC
Directions. In large bowl, combine vegan mayonnaise, Dijon mustard, salt, pepper and mix. Add reminder of ingredients, and lightly …
From health.clevelandclinic.org


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