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.
Nutrition Facts : Calories 428 kcal, Carbohydrate 21 g, Cholesterol 47 mg, Fiber 4 g, Protein 13 g, SaturatedFat 6 g, Sodium 584 mg, Sugar 4 g, Fat 33 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
ROAST CHICKEN WITH RICE AND SALSA VERDE
You don't need to sacrifice flavor while trying to save some cash. We've made a simple roast chicken meal that tastes anything but. Served with fresh salsa verde and satisfying rice and veggies, you won't be giving up anything while protecting your wallet.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F.
- Cut the carrots on the bias into 2-inch-long pieces, halving lengthwise any that are thicker than 1/2 inch in diameter. Toss the carrots, onions and 5 of the garlic cloves with 2 tablespoons of the olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl until evenly coated, then spread on a rimmed baking sheet.
- Using kitchen shears, cut along each side of the chicken's backbone, removing the backbone completely, then discard or save for another use (such as making broth).
- Turn the chicken over, breast-side up. Using both hands, press down on the breasts to flatten the chicken. Rub all sides with 1 tablespoon of the olive oil and sprinkle 1 1/2 teaspoons salt and a few good grinds pepper. Place the chicken breast-side up on top of the vegetables in the center of the baking sheet.
- Bake until the chicken is golden brown and the thigh registers about 150 degrees F on an instant-read thermometer, about 40 minutes. Increase the oven temperature to 500 degrees F and continue to cook until the chicken skin is deep golden brown and the thigh registers 165 degrees F on the thermometer, 10 to 15 minutes more. Transfer the chicken to a cutting board to rest.
- Meanwhile, bring 2 cups water and 3/4 teaspoon salt to a boil in a medium saucepan over high heat. Add the rice, stir to combine and return to a boil. Reduce the heat to a simmer, cover and cook until the rice is tender and has absorbed all the water, about 15 minutes. Turn off the heat and let it sit, covered, for 5 minutes. Remove the lid and fluff the rice with a fork. Cover and set aside until ready to serve.
- While the rice and chicken are cooking, finely grate the zest from half the lemon. Cut the lemon in half crosswise; juice half and cut the other half into wedges for serving. Place the lemon zest and juice, cilantro, parsley, remaining garlic clove, 1/2 teaspoon salt and a few grinds black pepper in a food processor. Pulse until finely chopped. Drizzle in the remaining 1/3 cup olive oil while pulsing to combine. Season the salsa verde with salt and pepper.
- Place the rice on one side of a serving platter and the roasted vegetables on the other. Top with the chicken. Drizzle the chicken and rice with any of the juices that remain in the pan. Serve with the salsa verde and lemon wedges.
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
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.
CHICKEN WITH RICE AND FRUIT SALAD
Great make ahead for summer nights when you don't want to heat up the kitchen. I buy a rotisserie chicken at the grocery for this recipe. Different and delicious.
Provided by Marie
Categories Poultry
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Whisk together oil and vinegar.
- In large bowl, combine remaining ingredients and toss until well mixed.
- Add dressing and toss to combine.
- Cover and refrigerate for at least 4 hours.
Nutrition Facts : Calories 425.9, Fat 21.9, SaturatedFat 3.5, Cholesterol 35, Sodium 201.8, Carbohydrate 40.7, Fiber 3.8, Sugar 14.6, Protein 19.1
GRILLED CHICKEN SALAD WITH SEASONAL FRUIT
Both beautiful in presentation and taste, this salad uses fresh berries in summer (strawberries, blueberries, raspberries, or blackberries), and orange segments in winter. Anytime of year this composed salad will bring rave reviews.
Provided by Karena
Categories Salad Green Salad Recipes
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the grill for high heat.
- Lightly oil the grill grate. Grill chicken 8 minutes on each side, or until juices run clear. Remove from heat, cool, and slice.
- Meanwhile, place pecans in a dry skillet over medium-high heat. Cook pecans until fragrant, stirring frequently, about 8 minutes. Remove from heat, and set aside.
- In a blender, combine the red wine vinegar, sugar, vegetable oil, onion, mustard, salt, and pepper. Process until smooth.
- Arrange lettuce on serving plates. Top with grilled chicken slices, strawberries, and pecans. Drizzle with the dressing to serve.
Nutrition Facts : Calories 566.6 calories, Carbohydrate 23.2 g, Cholesterol 43.1 mg, Fat 46 g, Fiber 2.3 g, Protein 17.8 g, SaturatedFat 5.9 g, Sodium 428.4 mg, Sugar 19.2 g
FRUITY CHICKEN & RICE SALAD
From Minute Rice pamphlet. I love the mixture of the brown rice with it's nutty flavor and the sweetness of the grapes and raisins and then adding the chicken - well it is a very healthy meal. Note: Allow at least one hour of refrigeration before serving!
Provided by HokiesMom
Categories Salad Dressings
Time 1h30m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- For Dressing: Mix vinegar, honey, oil, sugar and salt in a small bowl and set aside.
- For Salad: Bring water, carrots and raisins to a boil in a medium saucepan.
- Stir in rice, return to a boil.
- Cover and reduce heat to medium and simmer for 5 minutes.
- Remove from heat and stir. Recover and let stand another 5 minutes.
- Place rice mixture into a pretty salad bowl and then add the chicken, grapes, almonds and parsley.
- Top with honey dressing and toss.
- Refrigerate at least one hour before serving.
Nutrition Facts : Calories 251.1, Fat 4.9, SaturatedFat 0.6, Sodium 258.4, Carbohydrate 50.2, Fiber 2.1, Sugar 22, Protein 3.8
FRUITY CHICKEN AND RICE SALAD
Recently when I needed a salad for a pot luck, I was looking for a chicken and rice salad that used dried cherries. Since I didn't find exactly what I wanted, I created this using a combination of several different recipes I found using chicken, rice, and fruit.
Provided by Marla in California
Categories Chicken Breast
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Mix all salad ingredients together in a large bowl.
- Mix together dressing ingredients and stir into salad.
- Chill salad at least 2-3 hours before serving.
Nutrition Facts : Calories 461.3, Fat 25.5, SaturatedFat 8.7, Cholesterol 50.1, Sodium 199.3, Carbohydrate 42.6, Fiber 3, Sugar 17.5, Protein 17.5
More about "chicken with rice and fruit salad food"
SOUTHERN CHICKEN AND RICE SALAD - THE SEASONED MOM
From theseasonedmom.com
5/5 (2)Total Time 30 minsCategory Lunch or DinnerCalories 298 per serving
- In a small bowl, whisk together oil, vinegar, and orange juice. Season chicken with salt and pepper, and place chicken in a large zip-top bag. Pour marinade into the bag and gently toss to coat chicken. Marinate chicken in the refrigerator for at least 1 hour (or up to overnight).
- Place diced chicken in a large bowl. Add pineapple, oranges, celery, and grapes. Fold in cooked rice. Add mayonnaise and sour cream; season with salt and pepper, to taste. You can stir in additional mayonnaise, as needed, to reach desired consistency.
CHICKEN AND RICE FRUIT SALAD - SUGAR N' SPICE GALS
From sugar-n-spicegals.com
CHICKEN RICE AND FRUIT SALAD - DIET.COM
From diet.com
13 RICE SALAD RECIPES (+ EASY MEAL IDEAS) - INSANELY …
From insanelygoodrecipes.com
CHICKEN, RICE AND FRUIT SALAD | MYPLATE
From myplate.gov
Cholesterol 55 mgTotal Calories 216Saturated Fat 1 gTotal Fat 3 g
GRILLED CHICKEN AND FRUIT SALAD RECIPE - TABLESPOON.COM
From tablespoon.com
CHICKEN AND RICE RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
CHICKEN, RICE, AND FRUIT SALAD - SNAP-ED NEW YORK
From snapedny.org
CHICKEN, RICE AND FRUIT SALAD - MA SNAP-ED
From masnaped.org
HERBED CHICKEN-AND-RICE SALAD - SOUTHERN LIVING
From southernliving.com
YUMMLY: PERSONALIZED RECIPE RECOMMENDATIONS AND SEARCH
CHICKEN AND RICE SALAD WITH GINGER-SESAME DRESSING
From kristineskitchenblog.com
HEALTHY CHICKEN AND RICE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
NO-COOK CHICKEN AND RICE SALAD RECIPE — THE MOM 100
From themom100.com
GUARAPO - FOOD MENU
From guarapobrooklyn.com
MEXICAN CHICKEN AND RICE SALAD - JO COOKS
From jocooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love