Chicken Bean And Rice Salad Food

CREAMY CHICKEN, RICE AND BEAN SALAD

Steps:

• Combine ingredients.

CHICKEN AND RICE SALAD

Steps:

• Put the cooled rice in a large serving bowl. Add the diced celery, diced cooked chicken, and the cooked and cooled peas. Stir in the finely chopped onion and the pimiento.
• Gently toss to combine the ingredients thoroughly.
• Stir in 3/4 cup of mayonnaise. Add more mayonnaise, as desired, to moisten and flavor the salad.
• Taste and add salt, as needed, along with the 1/4 teaspoon of freshly ground black pepper.
• Mound the salad on mixed greens or chopped lettuce and garnish with pimiento stuffed olives.
• Serve with slices of tomatoes, cucumbers, or avocado. Variations Add 1/2 cup of chopped toasted pecans or almonds to the salad along with the chicken. Replace the chicken with diced cooked turkey. Replace the rice with cooked bulgur wheat or a similar grain. Omit the onions or replace them with chopped green onions or red onions. Replace the diced pimientos with 2 to 3 tablespoons of chopped roasted red peppers from a jar or use diced red or green bell pepper. Replace all or part of the mayonnaise with Greek yogurt, and add little lemon juice, to taste. Add a few tablespoons of crumbled cooked bacon for some great smoky flavor. Dice a little cooked smoked andouille sausage and add it to the chicken mixture to spice it up and give it some Louisiana flavor. Add about 1/4 cup of finely chopped ham.

RICE AND BEAN SALAD

Steps:

• Soak 1/2 cup minced red onion in cold water, 10 minutes; drain and rinse. Grate 4 halved plum tomatoes into a bowl. Add 3 tablespoons olive oil, the juice of 1 orange, 1/2 teaspoon cayenne, 1 diced bell pepper, the onion, 1 drained can pinto beans and 1 teaspoon salt. Stir in 2 cups cold cooked rice and some chopped cilantro and scallion. Season with salt and pepper.
• Calories: 336; Total Fat: 12 grams; Saturated Fat: 1.5 grams; Protein:10 grams; Total carbohydrates: 48 grams; Sugar: 8 grams; Fiber: 9 grams; Cholesterol: 0 milligrams; Sodium: 693 milligrams Photograph by Antonis Achilleos

MEXICAN CHICKEN AND RICE SALAD

Steps:

• Mix rice, salsa, corn, beans, chicken, avocado, and cilantro together in a bowl.

SECOND PLACE: WARM CHICKEN, RICE AND BLACK BEAN SALAD WITH MANGO MOJO DRESSING

Steps:

• For the chicken: In large saucepan, melt the butter. Add the almonds and saute until golden. Add rice and cook 1 minute more. Stir in chicken stock and cover saucepan. Let simmer for 20 minutes or until rice is cooked. Mix in cilantro, chicken, scallions, beans, avocado and diced pepper.
• For mango mojo dressing: In small heavy skillet over medium heat place the cumin seeds and toast until fragrant (about 2 minutes). In mini food processor combine the toasted cumin, garlic, chili, and salt. Grind to coarse paste. Add olive oil, mango, orange juice and lime juice.
• Return mixture to skillet and heat until warm.
• Drizzle chicken mixture with half the mango mojo dressing and toss. Spoon into serving dish and garnish with red pepper and cilantro sprigs.

MIXED BEAN & WILD RICE SALAD

Steps:

• Cook rice following pack instructions. Once cooked, rinse under cold water to cool down. Once cold combine in a bowl with the beans, sweetcorn, onion and red peppers.
• Mix the lime zest and juice, honey and chilli. Pour over the rice mixture and mix well, then season to taste. Stir through the coriander leaves just before serving.

ONE-PAN BLACK BEANS, CHICKEN AND RICE

Steps:

• Heat oil in large skillet over medium-high heat until hot. Add rice, cumin and chili powder; cook and stir 1 minute.
• Stir in all remaining ingredients except cheese. Bring to a boil. Reduce heat; cover and simmer 15 to 18 minutes or until liquid is absorbed and rice is tender, stirring occasionally.
• Remove skillet from heat. Uncover; fluff mixture with fork. Sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese is melted before serving.

INDIAN RICE SALAD WITH CHICKEN

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.

CHICKEN, RICE, AND BLACK-BEAN SALAD

Steps:

• Cook rice according to package instructions. Spread on a baking sheet; refrigerate until cool.
• Place cooled rice in a large bowl; add chicken, beans, tomatoes, scallions, jalapeno, vinegar, oil, and cumin. Season with salt and pepper; toss to combine. Serve immediately, or refrigerate, covered, up to 1 day.

JAMAICAN CHICKEN, RICE, AND BEAN SALAD

Steps:

• Cook rice as directed.
• Drain into a sieve and rinse with cold water to separate grains, set aside.
• Prepare grill or broiler.
• Spray chicken with cooking spray and broil, basting with 3 tablespoons of the Pickapeppa sauce, until chicken is done (about 4 minutes per side).
• Transfer to a plate and cool slightly.
• In a large bowl, whisk together lime juice thorugh jalapeno pepper, plus one tablespoon of the Pickapappa sauce.
• Season with salt ans freshly ground black pepper.
• Add beans, scallions, roasted red peppers, 4 tablespoons of the cilantro, and rice.
• Mix well and set aside.
• Cut chicken in half lengthwise and then cut into thin slices.
• Add to rice mixture.
• Sprinkle with remaining chopped cilantro before serving.
• This can be served warm or cold.
• It can also be made up to 24 hours in advance and refrigerated.

BLACK BEAN CHICKEN WITH RICE

Steps:

• In a small bowl, mix seasonings; sprinkle over both sides of chicken. In a large nonstick skillet, heat oil over medium heat. Brown chicken on both sides., Add beans, corn and salsa to skillet; cook, covered, 10-15 minutes or until a thermometer inserted in chicken reads 165°. Remove chicken from pan; cut into slices. Serve with bean mixture and rice.