CHICKEN AND RICE SALAD
A very flexible recipe, meant to get you poking around in your fridge and pantry, and a perfect way to use up leftover chicken and rice.
Provided by Katie Workman
Categories Salad
Time 15m
Number Of Ingredients 10
Steps:
- In a large bowl combine the olive oil, lemon juice, lemon zest, salt and pepper.
- Add the cooked chicken, rice, celery, zucchini, onion, and parsley. Toss to combine well. Serve at room temperature.
Nutrition Facts : Calories 334 kcal, Carbohydrate 27 g, Protein 21 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 53 mg, Sodium 81 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
CHICKEN SALAD WITH PINE NUTS AND RAISINS
This chicken salad recipe with pine nuts and raisins has a honey mustard style dressing and is topped with onions and croutons. If you don't have olive oil spray, you can just use any non-stick cooking spray.
Provided by MARBALET
Categories Salad
Time 50m
Yield 7
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with olive oil or non-stick cooking spray.
- Prepare the croutons by spreading bread cubes over prepared baking sheet. Lightly spray cubes with oil or cooking spray and bake for 20 minutes or until golden brown. Remove from oven and cool.
- Prepare the dressing by whisking together the sour cream, mayonnaise, lemon juice, mustard, honey, rosemary, salt and pepper. Cover and refrigerate until ready to serve.
- Prepare the salad by placing the chicken in a pan and cover with water. Bring just to a boil, cover and reduce the heat to medium-low. Cook 10 minutes, or until chicken is cooked through. Remove from heat, drain and cool; dice or pull into shreds.
- Combine the chicken with the celery, raisins and lemon peel.
- When ready to serve, stir together the lemon juice and olive oil. Tear the lettuce into small pieces and toss with the lemon and oil mixture. Divide between plates and top with the chicken salad. Garnish with onion rings, a sprinkling of pine nuts and the croutons.
Nutrition Facts : Calories 332 calories, Carbohydrate 25.4 g, Cholesterol 48.9 mg, Fat 17.1 g, Fiber 2 g, Protein 20.6 g, SaturatedFat 4.4 g, Sodium 347.3 mg, Sugar 7.9 g
CHICKEN AND RICE SALAD WITH PINE NUTS AND LEMON
This Mediterranean-inspired salad comes from my Food and Wine One Dish Meals cookbook. They say to pair it with a dry Riesling from Alsace in Northern France. The original recipe called for ¼ cup of golden raisins, but I've omitted them. Add them if you'd like.
Provided by dicentra
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently until they are golden brown, about 5 minutes.
- In a bowl, whisk together the lemon juice, 1 teaspoon salt, and ¼ teaspoon pepper.
- Add the oil slowly, whisking.
- Bring a large pot of salted water to a boil.
- Add the peas; cook until just barley tender, about 3 minutes.
- Using a slotted spoon or strainer, transfer to a large bowl.
- Add the rice to the water and cook until tender, about 5 minutes.
- Drain, return to the pot and cover to keep warm.
- Meanwhile, in a large frying pan, bring ¼ inch of water to a simmer over moderately high heat.
- Sprinkle the chicken with salt and pepper and add to the pan.
- Cover, reduce the heat and simmer, turning once, until cooked through, about 12 minutes.
- Remove the chicken, let cool slightly, then cut into ½ inch chunks.
- Add the pine nuts, rice, chicken, scallions, parsley, lemon zest and dressing to the large bowl and gently stir to mix.
Nutrition Facts : Calories 915.2, Fat 42.3, SaturatedFat 5.8, Cholesterol 87.8, Sodium 169.8, Carbohydrate 86.4, Fiber 4.6, Sugar 4.5, Protein 46.1
RICE SALAD WITH FRUIT AND NUTS
My husband's adviser fixed this salad as a side dish one evening when we went to her house for dinner. After I took the first bite, I asked her if she would give me a copy of the recipe. I feel that the salad is best eaten fresh.
Provided by misscrys79
Categories Rice
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Half fill a large saucepan with water and bring to a boil.
- Rinse rice in a sieve until water runs clear, then add rice and turmeric to the pan and boil, uncovered for 10-12 minutes, until rice is tender.
- Drain in strainer and place in a bowl.
- Meanwhile, heat the oil in a saucepan, add onion and garlic and cook gently for 5 minutes.
- Turn up the heat, add the almonds and pine nuts and cook for 5 minutes longer, stirring often, until onion and nuts are golden brown.
- Add the onion mixture to the rice, along with 1 tablespoon of lemon juice (which will immediately turn the rice bright primrose yellow), the apricots, coriander, salt, and pepper.
- Taste and add more lemon juice if necessary. Serve.
Nutrition Facts : Calories 669.8, Fat 38.5, SaturatedFat 3.5, Sodium 18.2, Carbohydrate 72.5, Fiber 8, Sugar 15.1, Protein 16.1
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- In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently for about 5 minutes until they are golden brown. Alternatively, toast the pine nuts in a 350 degrees F oven for about 8 minutes.
- In a small glass or stainless-steel bowl, whisk together the lemon juice, 1 teaspoon of salt, and ¼ teaspoon of pepper. Add the oil slowly, whisking.
- Bring a large pot of salted water to a boil. Add the peas, then cook for about 3 minutes until just barely tender. Using a slotted spoon or a strainer, transfer to a large bowl.
- Add the rice to the water and cook for about 15 minutes until tender. Drain, return to the pot, and cover to keep warm.
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- In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until they are golden brown, about 5 minutes. Or toast the pine nuts in a 350° oven for about 8 minutes.
- In a small glass or stainless-steel bowl, whisk together the lemon juice, 1 teaspoon salt, and 1/4 teaspoon pepper. Add the oil slowly, whisking.
- Bring a large pot of salted water to a boil. Add the peas; cook until just barely tender, about 3 minutes. Using a slotted spoon or a strainer, transfer to a large bowl. Add the rice to the water and cook until tender, about 15 minutes. Drain, return to the pot, and cover to keep warm.
- Meanwhile, in a large frying pan, bring 1/4 inch of water to a simmer over moderately high heat. Sprinkle the chicken with salt and pepper and add to the pan. Cover, reduce the heat, and simmer, turning once, until cooked through, about 12 minutes. Remove the chicken, let cool slightly, and then cut into approximately 1/2-inch chunks.
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