HOT CHICKEN AND RICE SALAD
Provided by Laura
Number Of Ingredients 11
Steps:
- In a bowl combine chicken, celery, rice, mayonnaise, mushrooms, lemon juice, salt, pepper, and cream of chicken soup. Mix ingredients until well combined.
- Pour mixture into sprayed 9 x 13 inch dish and spread out evenly in the dish.
- Combine corn flakes and butter until corn flakes are well coated with butter.
- Spoon corn flake mixture evenly over chicken/rice mixture.
- Place dish in a 400 degree oven for 15 minutes.
- Remove dish from oven and sprinkle with sliced almonds.
- Place dish back into oven for 5 more minutes. Serves 6-8.
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
HOT CHICKEN AND RICE SALAD
This simple yet delicious recipe originated with my aunt and was passed on to my mom. It's great for a luncheon...or, served with salad and rolls, for supper. With three children, I need all the fast dishes I can find!
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first nine ingredients. Combine mayonnaise and soup; toss with chicken mixture. Spoon into a 2-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 30 minutes.
Nutrition Facts :
HOT CHINESE CHICKEN SALAD
Make and share this Hot Chinese Chicken Salad recipe from Food.com.
Provided by cybernetmame
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- With scissors or knife cut chicken into thin strips. Roll in cornstarch, set aside. Heat oil, Add garlic and stir until browned. Discard garlic.
- Add chicken to hot garlic oil and turn until browned. Add mushrooms, chestnuts, onions, celery and cook until tender.
- Add soy sauce and monosodium glutamate until heated.
- Add lettuce and pimentos, toss lightly. Serve with rice.
HOT CHICKEN SALAD
a salad that is a welcome change to the typical cold salads. We prefer it as a main dish served with sliced tomatoes and cucumbers
Provided by Nutmeg74
Categories Chicken
Time 1h30m
Yield 1 9x13 pan, 12-16 serving(s)
Number Of Ingredients 13
Steps:
- Mix all together except for cheese and french-fried onions.
- Place in grased 9x13 pan.
- Sprinkle with french-fried onions and cheese.
- Bake at 350 for 30 minutes.
Nutrition Facts : Calories 241.6, Fat 21.9, SaturatedFat 9.4, Cholesterol 41.7, Sodium 740.6, Carbohydrate 5.6, Fiber 1.4, Sugar 2.6, Protein 7.2
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
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