Easy Chicken And Rice Salad Food

CHICKEN AND RICE SALAD

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.

CHICKEN AND RICE SALAD

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.

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.

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.

BROWN RICE SALAD WITH GRILLED CHICKEN

Steps:

• In a large bowl, combine the first eight ingredients. In a small bowl, whisk the vinegar, oil, lemon juice, salt and pepper. Pour over salad and toss to coat. Serve immediately or refrigerate. Serve in lettuce-lined bowls if desired.

CURRIED CHICKEN AND RICE SALAD

Steps:

• Heat 2 tablespoons oil in heavy large skillet over medium heat.
• Add onion and curry powder and sauté 5 minutes.
• Add chicken and sauté until cooked through, about 4 minutes.
• Transfer to large bowl and cool.
• Mix in rice, peas, bell peppers, raisins and cilantro.
• Whisk remaining 3/4 cup oil, vinegar and cumin in small bowl to blend.
• Add enough dressing to salad to season to taste; toss well.

SOUTHWEST CHICKEN AND RICE SALAD

Steps:

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