WILD RICE CHICKEN SALAD
"Juicy red grapes, crunchy cashews and water chestnuts and a touch of tarragon make this wild rice salad a big hit at our family reunion," reports Mary Ann Morgan of Powder Springs, Georgia. "I fix it often at home for potluck dinners."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 7 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the chicken, rice, water chestnuts and green onions. In a small bowl, combine the mayonnaise, milk, lemon juice, salt, tarragon and pepper. Pour over chicken mixture; toss to coat. Cover and refrigerate for 2-3 hours. Just before serving, fold in grapes and sprinkle with cashews.
Nutrition Facts : Calories 303 calories, Fat 13g fat (2g saturated fat), Cholesterol 51mg cholesterol, Sodium 435mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 3g fiber), Protein 20g protein. Diabetic Exchanges
WILD RICE SALAD
Provided by Ina Garten
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Place the wild rice in a medium pot with 4 cups of water and 2 teaspoons of salt and bring to a boil. Simmer uncovered for 50 to 60 minutes, until the rice is very tender. Drain well and place the rice back in the pot. Cover and allow to steam for 10 minutes. While the rice is still warm, place it in a mixing bowl. Peel the oranges with a sharp knife, removing all the white pith. Cut between the membranes and add the orange sections to the bowl with the rice. Add the olive oil, orange juice, raspberry vinegar, grapes, pecans, cranberries, scallions, 1/2 teaspoon of salt, and the pepper. Allow to sit for 30 minutes for the flavors to blend. Taste for seasonings and serve at room temperature.
RASPBERRY-CHICKEN SALAD
Provided by Robin Miller : Food Network
Categories main-dish
Time 5m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a medium-size bowl, whisk together raspberry preserves, oil, vinegar, Dijon mustard and salt and pepper. Add scallions and raspberries to vinaigrette. Add diced chicken and toss to combine with vinaigrette. Arrange lettuce on individual plates. Spoon chicken mixture over lettuce just before serving. Serve with nut bread and cream cheese, if desired.
GRILLED CHICKEN BREASTS IN RASPBERRY VINEGAR MARINADE
This recipe was adopted from the RecipeZaar account. After making this myself, I found that the addition of a couple of tablespoons of seedless raspberry jam to the basting liquid really added a nice flavor. Use in the last few minutes of broiling or grilling as the jam will burn.
Provided by Annie H
Categories Raspberries
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Remove excess fat from chicken breasts; place them in sealable plastic bag or non-aluminum bowl.
- Combine remaining ingredients; pour evenly over chicken breasts.
- Seal bag or cover bowl; marinate in refrigerator 4 hours or overnight.
- Turn occasionally.
- Remove chicken from marinade, reserving marinade.
- Arrange in one layer in greased 9x13-inch pan.
- Pierce skin in several places with sharp knife.
- Cover with foil.
- Bake at 350°F for 30-35 minutes, or until mostly cooked through; in the mean time, bring reserved marinade to a simmer in a small saucepan, simmering 15 minutes.
- After main cooking time, uncover chicken and baste with marinade every 5 minutes until chicken is cooked through, approx 15-20 minutes.
- For OAMC or freezing ahead, freeze this chicken, raw, in marinade -OR- freeze after cooking, making sure to include a portion of the cooking juices with each breast (keeps chicken moist while thawing).
- Serving suggestions: bed of rice or baby spinach; side of green salad with raspberry vinaigrette; mashed potatoes; steamed carrots or broccoli; sliced thin over a bed of peppered angel hair pasta.
GRILLED CHICKEN SALAD WITH RASPBERRY VINAIGRETTE
Make and share this Grilled Chicken Salad With Raspberry Vinaigrette recipe from Food.com.
Provided by EmmyDuckie
Categories < 4 Hours
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Mix wine, salt, and cayenne pepper, pour over chicken breasts and marinate at least 2 hours, preferably overnight.
- Drain marinade, and pat dry chicken.
- Grill on outdoor grill or grill pan until done, cut into bite sized slices, keep warm.
- Combine dressing ingredients in a jar with a tight fitting lid. It may be necessary to microwave for a few seconds to get the preserves incorporated.
- Toss spinach with dressing, divide onto 4 plates, top with orange, onion, and avocado, and sliced chicken.
BROWN AND WILD RICE SALAD
This wild rice salad, developed by the Light & Tasty Test Kitchen, is twice as nice since it stars both brown and wild rice! Tangy raspberry vinegar complements the nutty flavor of the rice, while dried cranberries provide unexpected bursts of sweetness.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the rice, onion, cranberries, pecans and parsley. In a small bowl, whisk together the oil, vinegar, honey, salt and pepper. Pour over salad and toss to coat.
Nutrition Facts : Calories 343 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 450mg sodium, Carbohydrate 55g carbohydrate (0 sugars, Fiber 5g fiber), Protein 6g protein.
WILD RICE CHICKEN SALAD
If you like chicken salad, you'll love this one! It is good plain with crackers or served in a pita or a croissant. It is wonderful for women's luncheons. Everyone loves it.
Provided by Chef Doozer
Categories Lunch/Snacks
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cook rice according to package directions. Drain and cool to room temperature. Add rest of ingredients in a large bowl and mix well. Cover and chill a couple hours before serving (overnight is fine).
- Tips: I have been using the Uncle Ben's 90 second microwave pouch for the rice part. I use the long grain and wild rice mix.
- I also think it tastes better with canned chicken.
CHICKEN SALAD WITH RASPBERRY VINAIGRETTE
This recipe is courteousy of Better Homes & Garden. This is a great salad for a hot summer day. Its nice and refreshing. Menu suggestion:Twice Baked Potatoes
Provided by Shoppohollic
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- For vinaigrette, in a blender combine frozen raspberries, olive oil, lemon juice and garlic. Cover and process until smooth. Cover dressing and refrigerate until ready to serve.
- In a large bowl combine the bagged lettuce.
- Combine dijon mustard, honey, salt & pepper in small bowl and then set aside. Grill chicken on for about 15min. or until tender and center of chicken is not pink. During the last 2min. of cooking brush the dijon mixture over chicken. Take chicken off of grill and cool slightly. When cool enough to handle cut into slices.
- On each salad plates arrange lettuce. Top with chicken slices, orange slices, grapefruit sections and sprinkle with green onions. Drizzle with vinaigrette.
Nutrition Facts : Calories 340.7, Fat 8.6, SaturatedFat 1.4, Cholesterol 68.4, Sodium 120, Carbohydrate 38.4, Fiber 5.9, Sugar 30.4, Protein 29.1
RASPBERRY VINAIGRETTE CHICKEN BREAST
My son has food allergies and my husband is watching his weight. I had to come up with recipes that fit both my son's and husbands health issues. This chicken dish is easy and healthy. The smell of the chicken while it cooks is going to make you wish that dinner was done at that moment.
Provided by sally39
Categories Chicken Breast
Time 1h2m
Yield 2 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven at 350 degrees.
- Thaw and wash your chicken breast and place into a glass dish.
- Pour the Raspberry Vinaigrette dressing over the chicken breast until they are just about covered.
- Place in oven at 350 degrees for one hour.
- When done spoon sauce from baking dish over your chicken, rice or potatoes.
Nutrition Facts : Calories 249.4, Fat 13.4, SaturatedFat 3.9, Cholesterol 92.8, Sodium 91.3, Protein 30.2
CHICKEN WILD RICE SALAD
"I modified a recipe I received years ago and came up with this versatile salad. It's refreshing served cold on a hot day, but its equally tasty at room temperature or warmed in the microwave." -Robin Thompson, Roseville, California
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, bring the water, rice, bouillon and butter to a boil. Reduce heat; cover and simmer for 45-60 minutes or until rice is tender. Drain if necessary; transfer to a large bowl and cool completely., Place green beans in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender. , Add the chicken, tomato, onions and green beans to the rice; stir until blended. Combine the remaining ingredients; drizzle over mixture and toss to coat. Refrigerate until chilled.
Nutrition Facts : Calories 330 calories, Fat 10g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 618mg sodium, Carbohydrate 43g carbohydrate (3g sugars, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges
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- Rinse wild rice under cold water, place in medium saucepan with water and salt. Bring to a boil, reduce heat to low, cover and simmer until tender, about 30 - 45 minutes (up to an hour). Drain and set aside to cool.
- In a large bowl, whisk together mayonnaise, milk, lemon juice and green onion until well combined. Add the wild rice, chicken, water chestnuts and a sprinkle of salt and pepper, mix well. Cover and refrigerate 2 to 4 hours or overnight.
- Just before serving, add the halved grapes and toasted almond slivers, gently toss to combine. Taste and adjust seasonings. Serve on lettuce and enjoy!
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