Brown Rice Chicken Salad Recipes

Steps:

• In a small bowl, combine the first eight ingredients. In another small bowl, combine dressing ingredients. Pour over rice mixture; toss to coat.

Steps:

• In a large bowl, combine the first eight ingredients. In a small bowl, whisk the vinegar, oil, lemon juice, salt and pepper. Pour over salad and toss to coat. Serve immediately or refrigerate. Serve in lettuce-lined bowls if desired.

Steps:

• In a bowl, combine the first six ingredients.
• In a jar with a lid, combine the vinegar, oil, lemon juice, salt and pepper and shake well.
• Pour over the rice mixture and toss to coat.
• Serve immediately or refrigerate.

Steps:

• In a 10-inch saute pan over medium heat, fry the bacon until crisp. Drain, crumble, and set aside. Reserve 1 tablespoon of the bacon fat.
• Add the red onion to the pan and cook until translucent, approximately 5 to 6 minutes. Add the vinegar, chicken broth, mustard, sugar, salt, and pepper to the pan and stir to combine. Add the bacon back to the pan along with the rice and cook, stirring occasionally, until the liquid is absorbed, approximately 7 to 10 minutes. Stir in the dill. Allow to cool slightly before serving.
• Preheat the oven to 375 degrees F.
• Place the rice into an 8-inch square glass baking dish.
• Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.
• After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.

Steps:

• Cook the rice following the pack instructions, then drain and keep warm. While it's cooking, place the chicken breasts into a pan of boiling water so they are completely covered. Boil for 1 min, then turn off the heat, place a lid on and let sit for 15 mins. When cooked through, cut into slices.
• Boil the broccoli until tender. Drain, rinse under cold water and drain again.
• For the dressing, mix the miso, rice vinegar, mirin and ginger together.
• Divide the rice between two plates and scatter over the spring onions and sesame seeds. Place the broccoli and chicken slices on top. To finish, drizzle over the dressing.

Steps:

• In a saucepan, bring water to a boil. Stir in rice, cover, and reduce heat to low. Simmer for 45 to 60 minutes, or until done.
• Transfer rice to a serving bowl, and stir in onion, celery, cranberries, salad dressing and sugar. Cover, refrigerate, and serve cold.

Steps:

• Mix rice, salsa, corn, beans, chicken, avocado, and cilantro together in a bowl.

Steps:

• Combine the almond milk and 1 tablespoon salt in a medium saucepan and bring just to a simmer over medium heat. Add the chicken, cover and poach over low heat, turning occasionally, until an instant-read thermometer inserted in the thickest piece registers 160 degrees F, 12 to 15 minutes. Transfer the chicken to a cutting board to rest for 5 minutes.
• Meanwhile, fill a medium bowl with ice and water to make an ice bath. Fill another medium saucepan with salted water and bring to a boil. Add the green beans and cook until bright green and crisp-tender, about 2 minutes. Transfer the beans with a slotted spoon to the ice bath to cool.
• Thinly slice the radishes and cut the scallions into matchstick strips; transfer to a large bowl. Remove the green beans from the ice bath and pat dry with a clean kitchen towel, then slice lengthwise on an extreme bias; add to the large bowl. Add the brown rice and gently toss to mix. Drizzle the vinegar and oil on top and toss again. Gently fold in the watercress or arugula, then season the salad with salt and pepper.
• In a small skillet, toast the almonds over medium heat, tossing, until lightly browned, about 3 minutes. Remove from the heat.
• Transfer the salad to plates or a platter. Slice the chicken crosswise and place on or alongside the salad. Scatter the almonds on top and serve.

Steps:

• Bring the water to a boil. Add the rice, lower heat, cover and cook until the water is absorbed and the rice is tender, about 40 minutes. Allow rice to cool to room temperature.
• Meanwhile, carefully remove all fat and connective tissue from the chicken livers. Place them in a sauce pan, add broth and wine and simmer gently until they are cooked and still pink in the middle, 10 to 15 minutes.
• Drain and slice the chicken livers. Place chicken livers in a bowl with the green pepper, onion and thyme.
• Combine vinegar and mustard and add olive oil, beating or shaking until the dressing is well blended. Pour over chicken-liver mixture and set aside to cool to room temperature.
• Rinse rice briefly in tepid water. Drain well. Season rice with salt and pepper. Fold chicken-liver mixture and rice together and fold in parsley.

Steps:

• Cook brown rice until tender, allow to cool.
• To prepare the dressing put the ingredients into a large jar with a tight fitting lid and shake well. Put aside.
• In a large bowl add the rice and all other salad ingredients.
• Pour over the dressing and mix through. The flavours improve on standing as the rice soaks in the dressing. Enjoy!