BASMATI CHICKEN SALAD
From Cooking Light. Per 1 cup serving: 397 calories, 10.1 g fat, 22.8 g protein, 57.4 g carb, 8.5 g fiber, 40 mg cholesterol.
Provided by ratherbeswimmin
Categories Chicken Breast
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- To make the salad:Bring the water to a boil in a 3 quart saucepan; add in rice and garlic.
- Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
- Remove from heat and let stand for 5 minutes.
- Transfer rice to a large bowl.
- Add in chicken and next 5 ingredients; stir gently to combine.
- To make the dressing: mix together all the dressing ingredients, stirring with a whisk.
- Drizzle over rice salad mixture, tossing gently to coat.
Nutrition Facts : Calories 390.9, Fat 11.1, SaturatedFat 1.8, Cholesterol 39.7, Sodium 650, Carbohydrate 51.2, Fiber 10.7, Sugar 1.4, Protein 23.1
SHRIMP RICE SALAD
This easy-to-prep salad is perfect to take to luncheons or bridal showers-and it makes a refreshing meal on a hot day. It's just as tasty with chicken for non-seafood lovers. -Joyce Pappert, Mars, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings
Number Of Ingredients 14
Steps:
- In a bowl, combine the first five ingredients; toss gently. In a jar with a tight-fitting lid, combine the oil, vinegar, brown sugar, soy sauce and seasonings; shake well. Add to shrimp mixture; toss. Cover and refrigerate for several hours or overnight. Serve on lettuce; garnish with tomatoes if desired.
Nutrition Facts : Calories 307 calories, Fat 15g fat (2g saturated fat), Cholesterol 86mg cholesterol, Sodium 408mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 3g fiber), Protein 16g protein.
SHRIMP AND RICE SALAD
This salad is popular in our community, where seafood of all kinds is readily available. It's great for summer picnics, but I serve it year-round. The shrimp, rice, olives, celery and hard-cooked eggs-with a mustard and mayonnaise dressing-make a nice combination.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Place hot rice in a large bowl. In a jar with a tight-fitting lid, combine the oil, vinegar, mustard, salt and pepper; shake well. Pour over rice; cool to room temperature. Add the celery, shrimp, olives, mayonnaise, pickle, pimientos and onion: toss gently. Cover and refrigerate for 1 hour or until chilled. Garnish with egg slices.
Nutrition Facts :
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