15 Minute Chicken Rice And Grape Salad Recipes

Steps:

• Peel the ginger and finely grate it in to a large mixing bowl. Whisk in the olive oil, vinegar, soy sauce and sesame oil. Season with some salt and pepper. Reserve 2 tablespoons of the dressing and set aside. Thinly slice the mushrooms and scallions, keeping the white and green parts of the scallions separate. Add the sliced mushrooms, scallion whites and the edamame to the dressing in the large mixing bowl. Stir to combine and then marinate at room temperature (the mushrooms will become more tender while they sit in the dressing) while you prepare the rest of the ingredients, stirring occasionally. Reserve the sliced scallion greens to use as garnish.
• Place the rice in a glass mixing bowl and break it up using a fork. Place a damp paper towel directly on top of the rice and place in the microwave; cook until just warmed through and softened, about 3 minutes.
• Meanwhile, remove the skin from the chicken and shred the meat in to large bite-size pieces, about 2 cups. Toss the chicken, warm rice and carrots with the mushrooms and edamame. Season with some salt and pepper.
• Toss the baby arugula and reserved dressing in a large mixing bowl. Season lightly with salt and pepper. Divide the arugula among 4 large plates and top each with 2 cups of the salad mixture. Garnish with the reserved scallion greens.

Steps:

• Mix water, bouillon cubes and curry powder in medium saucepan. Bring to boil on medium-high heat.
• Stir in rice; cover. Remove from heat. Let stand 5 minutes. Cool.
• Add chicken, mayo and red pepper; mix lightly.

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.

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add chicken; cover. Cook 4 min. on each side or until cooked through.
• Remove chicken from skillet; cover to keep warm. Add water and salsa to skillet; stir until well blended. Bring to boil.
• Stir in rice and corn. Top with chicken; sprinkle with cheese. Reduce heat to low; cover. Cook 5 min. or until rice is tender.

Steps:

• For Dressing: Mix vinegar, honey, oil, sugar and salt in a small bowl and set aside.
• For Salad: Bring water, carrots and raisins to a boil in a medium saucepan.
• Stir in rice, return to a boil.
• Cover and reduce heat to medium and simmer for 5 minutes.
• Remove from heat and stir. Recover and let stand another 5 minutes.
• Place rice mixture into a pretty salad bowl and then add the chicken, grapes, almonds and parsley.
• Top with honey dressing and toss.
• Refrigerate at least one hour before serving.

Steps:

• Brown chicken in hot oil, 5 minutes on each side or until done, in large nonstick skillet.
• Season with salt and pepper to taste. Remove from pan.
• Add soup and water to skillet and bring to a boil.
• Stir in uncooked rice, top with chicken and cover.
• Cook on low heat 5 minutes. Stir.

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.