Easy Chicken Rice Salad Food

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.

HERBED CHICKEN-AND-RICE SALAD

Steps:

• Microwave rice according to package directions; transfer to a large bowl, and cool completely, about 20 minutes.
• Meanwhile, place herbs, olive oil, lemon juice, shallot, mustard, honey, salt, and pepper in a food processor or blender; process until smooth, about 30 seconds.
• Add chicken, tomatoes, cucumbers, almonds, feta, celery, chopped celery leaves, and parsley to bowl with cooled rice; drizzle with dressing, and toss to coat. Transfer to a large serving platter or bowl, and garnish with additional herbs.

BASIC CHICKEN SALAD

Steps:

• Place almonds in a frying pan. Toast over medium-high heat, shaking frequently. Watch carefully, as they burn easily.
• In a medium bowl, mix together mayonnaise, lemon juice, and pepper. Toss with chicken, almonds, and celery.

EASY CHICKEN SALAD SANDWICH

Steps:

• Drain chicken very well and empty into mixing bowl.
• Add remaining ingredients and mix well with a fork shredding chicken as you do so.
• Place in fridge to chill and let flavors disperse, think 30-60 minutes. Spread on your favorite bread with some romaine lettuce and enjoy!

EASY HOMEMADE CHICKEN SALAD

Steps:

• In medium mixing bowl combine first three ingredients.
• Stir in the lemon juice and pepper.
• Combine the mayo, pickle relish and prepared mustard.
• Add this sauce to chicken and gently stir in the eggs.
• Cover and chill until ready to serve.