Summer Chicken Rice Salad Food
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 AND RICE SALAD
A very flexible recipe, meant to get you poking around in your fridge and pantry, and a perfect way to use up leftover chicken and rice.
Provided by Katie Workman
Categories Salad
Time 15m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 334 kcal, Carbohydrate 27 g, Protein 21 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 53 mg, Sodium 81 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
SUMMER RICE SALAD
Tangy dressing and flavorful ingredients make for a very tasty side dish that's a refreshing alternative to potato salad. People can't seem to stop eating this unique salad. It's great with hamburgers or chicken at picnics or potluck dinners. -Laura Panfil, Niles, Michigan
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine rice, tomatoes, onion and olives. In a small bowl, combine vinegar, oil, parsley, sugar and salt; mix well. Pour over rice mixture and toss to coat. Cover and chill for at least 2 hours. Serve in a lettuce-lined bowl if desired.
Nutrition Facts : Calories 136 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 296mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.
SUMMER CHICKEN AND RICE SALAD WITH TERRAGON DRESSING
This recipe is adapted from a low fat recipe I ran across a long time ago. I love this dish in the summer. It is light and yet so filling. I usually serve it luke warm right after dressing the ingredients. Feel free to add your own variations such as a chopped tomato or sliced radishes. If you try some successful additions, please comment below!
Provided by ASellers36
Categories Chicken Breast
Time 20m
Yield 4-5 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- Remove fatty parts from chicken, cut into 1 inch pieces, sprinkle with salt and pepper to your taste, and cook in a skillet using 2 tablespoons of the olive oil until cooked through and slighly golden on the edges.
- Combine rice, chicken, scallions, and red and green pepper in a large bowl. Mix well.
- In a small bowl, mix together 3 tablespoons of the olive oil, the rice vinegar, and terragon.
- Pour the dressing over the rice mixture, and mix well.
- Serve alone or on top of baby greens.
Nutrition Facts : Calories 642.5, Fat 24.3, SaturatedFat 4.4, Cholesterol 46.4, Sodium 51.2, Carbohydrate 81, Fiber 2.6, Sugar 2, Protein 22.3
SUMMER CHICKEN-RICE SALAD
What a wonderful main dish salad! Got this from another little league mom and now that my sons are grown they still request the recipe. Buy cooked chicken to make it easier or cook your own. Now matter what, you'll get requests.
Provided by gulf-gal
Categories Poultry
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Cook rice or pasta according to package directions. Set aside. Cook chicken, cool, chop and set aside.
- Combine vinegar, oil, orange juice and salt in a medium bowl. Add chicken, let marinate 30 minutes. Do not drain.
- Add rice or pasta, grapes, and pineapple to the marinated, undrained chicken. Add mayonnaise, 1/2 cup at a time, until everything is lightly coated. Gently fold in mandarine oranges. Chill.
- Peel and seed cantaloupe. Cut into 1 inch rings. Lay cantaloupe ring on lettuce lined plate. Fill with chicken salad and serve.
Nutrition Facts : Calories 443.9, Fat 14.4, SaturatedFat 2.6, Cholesterol 62.6, Sodium 458.2, Carbohydrate 54.5, Fiber 2.8, Sugar 21.2, Protein 24.7
SUMMER CHICKEN SALAD
"Using a little imagination, I came up with this recipe for drop-in dinner guests one night," writes Diana Boschulte of Goodfield, Illinois. "It's so versatile. You can leave out the grapes and add chopped apples or vegetables instead."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2-3 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the chicken, celery, grapes and raisins. In a small bowl, combine the mayonnaise, salt and pepper. Add to chicken mixture; toss to coat. Stir in pecans. Serve on lettuce. Garnish with tomato if desired.
Nutrition Facts : Calories 605 calories, Fat 46g fat (7g saturated fat), Cholesterol 96mg cholesterol, Sodium 688mg sodium, Carbohydrate 20g carbohydrate (16g sugars, Fiber 2g fiber), Protein 29g protein.
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