Chicken Rice Salad With Tomato And Basil Recipes

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BROWN RICE, TOMATOES AND BASIL

Provided by Ina Garten

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 8



Brown Rice, Tomatoes and Basil image

Steps:

  • Bring 2 1/4 cups water to a boil and add the rice and 1 teaspoon of the salt. Return to a boil, cover, and simmer for 30 to 40 minutes, until the rice is tender and all the water is absorbed. Transfer the rice to a bowl.
  • Whisk together the vinegar, sugar, olive oil, remaining teaspoon of salt, and a pinch of pepper. Pour over the rice. Add the tomatoes and basil. Mix well and check the seasonings. Serve at room temperature.

1 cup Texmati brown rice
2 teaspoons kosher salt, divided
1/4 cup Champagne or rice wine vinegar
2 teaspoons sugar
1 tablespoon good olive oil
Freshly ground black pepper
1 pound ripe tomatoes, large-diced
1 cup packed basil leaves (1 large bunch), chopped

CHICKEN, TOMATO, AND PASTA SALAD WITH BASIL VINAIGRETTE

Provided by Ming Tsai

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 17



Chicken, Tomato, and Pasta Salad with Basil Vinaigrette image

Steps:

  • In a blender, add the Dijon and vinegars and blend. Drizzle in the oils to emulsify. In a large salad bowl, toss the chicken, pasta, tomatoes and basil. Season with salt and black pepper. Check for flavor.
  • In a large pasta bowl, plate the entire salad and garnish with basil tops.
  • In a blender, puree garlic, ginger, lime juice, salt, and sugar and oil until smooth. Do not overmix thereby heating the mixture. Add the basil and puree smooth. Check for seasoning.

1 tablespoon Dijon mustard
1/4 cup balsamic vinegar
1/4 cup rice vinegar
1/2 cup Basil Oil, recipe follows
1/4 cup extra virgin olive oil
1 cooked chicken, picked off of the bone, skin and all, shredded
4 cups blanched fusilli pasta
2 large ripe tomatoes, medium dice
1/2 bunch Thai basil, picked, reserve a few tops, for garnish
3 cloves garlic
1 tablespoon minced ginger
2 limes, juiced
1/2 tablespoon salt
1/2 tablespoon sugar
1 cup canola oil
2 cups Thai basil leaves
Salt and black pepper

CHICKEN-RICE SALAD WITH TOMATO AND BASIL

Categories     Chicken

Yield 4 servings

Number Of Ingredients 9



CHICKEN-RICE SALAD WITH TOMATO AND BASIL image

Steps:

  • Preheat oven to 400 or prepare bbq med-high heat. Season chicken with salt and pepper. Roast or grill chicken just until cooked through, about 5 min. Cool. Cut chicken into 1/2-inch-wide strips. Combine tomatoes, chopped basil, oil, lemon juice and garlic in large bowl. Let stand at room temp. 20min. Add rice and chicken to bowl and stir to blend. Season to taste with salt and pepper. Spoon salad into center of platter; surroud with arugula. Garnish with thinly sliced basil. Serve salad at room temperature.

3 boneless skinless chicken breast halves (aprox. 14oz.)
5 medium tomatoes, cut into thin wedges (about 1 pound)
1/2 cup chopped fresh basil
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 large garlic clove, minced
3 cups cooked long-grain white rice
1 large arugula or watercress bunch
Thinly sliced fresh basil

BROWN RICE, TOMATO AND BASIL SALAD

Categories     Salad     Herb     Tomato     Picnic     Vegetarian     Lunch     Basil     Summer     Vegan     Brown Rice     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 8



Brown Rice, Tomato and Basil Salad image

Steps:

  • Bring 2 1/4 cups water to boil in heavy medium saucepan. Mix in rice and salt. Cover, reduce heat to low and simmer until rice is tender and water is absorbed, about 40 minutes. Transfer rice to large bowl; fluff with fork and cool.
  • Whisk vinegar and sugar in small bowl. Gradually whisk in oil. Pour over rice. Add tomatoes and basil and toss to combine. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to room temperature before serving.)

2 1/4 cups water
1 cup long-grain brown rice (such as Texmati)
2 teaspoons coarse salt
2 tablespoons Champagne vinegar or white wine vinegar
2 teaspoons sugar
2 tablespoons olive oil
1 pound tomatoes, cut into 1/2-inch pieces
1 cup (packed) fresh basil leaves, finely chopped

RICE SALAD WITH TOMATOES, CUCUMBERS, AND FETA

In this fresh take on tabbouleh, trade bulgur for brown rice, then toss with heirloom tomatoes, cucumbers, parsley, mint, and feta. A couple spoonfuls of sherry vinegar tie it all together.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 1h25m

Yield Serves 8 to 10

Number Of Ingredients 11



Rice Salad with Tomatoes, Cucumbers, and Feta image

Steps:

  • Heat a medium saucepan over medium-high. Swirl in 2 tablespoons oil. Add onion, garlic, and 1 teaspoon salt; cook, stirring occasionally, until fragrant and translucent, 3 to 4 minutes. Transfer mixture to a large bowl. Return saucepan to medium-high heat with 1 tablespoon oil and rice. Cook, stirring occasionally, until nutty and golden in places, 2 to 3 minutes. Add 2 1/4 cups water; bring to a boil. Stir once, reduce heat to low, and cover. Cook until rice is tender and water has been absorbed, 35 to 40 minutes. Remove from heat; let stand, covered, 5 minutes.
  • Transfer rice to bowl with onion mixture; let cool about 20 minutes. Stir in tomatoes, cucumbers, vinegar, and remaining 1/4 cup oil. Season with salt and pepper. Fold in cheese, parsley, and mint; serve.

7 tablespoons extra-virgin olive oil
1 medium onion, finely chopped (1 1/2 cups)
3 cloves garlic, minced (2 tablespoons)
Kosher salt and freshly ground pepper
1 1/2 cups long-grain brown rice
1 pound small heirloom or cherry tomatoes, halved (3 cups)
3 medium Kirby cucumbers, peeled, quartered lengthwise, and sliced crosswise (3 cups)
3 tablespoons sherry vinegar
8 ounces feta, crumbled (1 1/2 cups)
1 cup lightly packed flat-leaf parsley leaves, roughly chopped if large
1 cup lightly packed fresh mint leaves, roughly chopped if large

BASIL TOMATO RICE

"Whenever my family wants something different to go with our grilled beef-or other entrees, I throw together this easy side. It's so fresh-tasting, and I always have the ingredients on hand." Sarah Rupe - Eldon, Iowa

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 8



Basil Tomato Rice image

Steps:

  • In a large saucepan, bring broth to a boil. Stir in rice; cover and remove from the heat. Let stand for 5 minutes., Meanwhile, in a small skillet, saute pepper and onion in oil until tender. Add the tomatoes, basil and salt; heat through. Stir into rice.

Nutrition Facts : Calories 154 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 295mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

2 cups reduced-sodium chicken broth
2 cups uncooked instant rice
1 medium green pepper, diced
1 small onion, finely chopped
1-1/2 teaspoons olive oil
2 medium tomatoes, seeded and chopped
2 teaspoons dried basil
1/4 teaspoon salt

BASIL TOMATO SALAD

This summer side with its fresh tasting tomatoes and basil make it irresistible. Your family will gobble it up.-USA Rice Council, Houston, Texas

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 9



Basil Tomato Salad image

Steps:

  • In a small bowl, whisk together oil, vinegar, basil, salt and pepper. Add rice, tomatoes, cucumber and onion; toss. Serve chilled.

Nutrition Facts : Calories 166 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 202mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 2g fiber), Protein 3g protein.

2 tablespoons olive oil
2 tablespoons cider vinegar
2 teaspoons chopped fresh basil or 1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups cooked rice, cooled
2 medium tomatoes, chopped
1 medium cucumber, seeded and chopped
1 small red onion, chopped

10-MINUTE TOMATO BASIL SALAD

Perfect for summer, delightfully delicious!

Provided by nshawger

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 10m

Yield 1

Number Of Ingredients 5



10-Minute Tomato Basil Salad image

Steps:

  • Combine tomato, basil, olive oil, vinegar, salt, and black pepper in a large bowl; toss until tomato wedges are evenly coated.

Nutrition Facts : Calories 157 calories, Carbohydrate 7.7 g, Fat 13.9 g, Fiber 2.2 g, Protein 1.7 g, SaturatedFat 1.9 g, Sodium 9.2 mg, Sugar 4.8 g

1 large tomato, cut into wedges
1 tablespoon chopped fresh basil
1 tablespoon extra-virgin olive oil
1 ½ teaspoons red wine vinegar, or to taste
1 pinch salt and ground black pepper to taste

TOMATO BASIL CUCUMBER SALAD WITH FETA CHEESE AND BROWN RICE

Make and share this Tomato Basil Cucumber Salad With Feta Cheese and Brown Rice recipe from Food.com.

Provided by Simply Fresh Cooking

Categories     Brown Rice

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11



Tomato Basil Cucumber Salad With Feta Cheese and Brown Rice image

Steps:

  • Bring a large pot of water to a boil (about 4 quarts). Add rice and boil for 30-40 minutes, or until rice is tender. Drain and rinse rice under cold water.
  • In a large bowl add cooked rice, cucumber, tomatoes, feta, basil, and parsley; set aside.
  • In a small mixing bowl add the juice of the lemon (discarding any seeds), vinegar, salt, and pepper. Slowly pour in the olive oil while whisking to make the dressing.
  • Pour dressing mixture over rice bowl and combine. Serve immediately or chill in the refrigerator until ready to use.

Nutrition Facts : Calories 379.3, Fat 19.1, SaturatedFat 7.6, Cholesterol 35.7, Sodium 505.5, Carbohydrate 42.7, Fiber 3, Sugar 4.7, Protein 10.5

1 1/2 cups long grain brown rice
1 cucumber, de-seeded and cut into bite-sized pieces (peel the skin if desired)
2 large tomatoes, cubed
8 ounces feta cheese, cubed
1/4 cup basil, chopped
1/4 cup parsley, chopped
1 lemon
2 tablespoons rice vinegar
1/8 teaspoon salt
1/8 teaspoon cracked black pepper
1/4 cup extra virgin olive oil

CHICKEN MILANESE WITH TOMATO, MOZZARELLA AND BASIL SALAD

A classic veal Milanese consists of pounded veal cutlets or chops that have been breaded in crumbs and sometimes Parmesan, then fried until the coating is burnished and brittle. Accompanied by a crisp, bright salad, it's a meal both cooling and rich. In this version, chicken breasts replace the veal, and a salad of tomatoes and mozzarella tossed with garlicky basil oil acts as the foil to the meat. If you want to work ahead, you can coat the cutlets in crumbs up to 4 hours ahead. Store them on a wire rack in the fridge. But try to serve them freshly fried when their coating is at its crunchiest.

Provided by Melissa Clark

Categories     dinner, lunch, weeknight, poultry, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13



Chicken Milanese With Tomato, Mozzarella and Basil Salad image

Steps:

  • Lightly season chicken cutlets all over with salt and pepper; let rest while you make the basil oil.
  • In a blender or food processor, combine 2/3 cup oil, basil, garlic and salt to taste; purée until smooth.
  • In a medium bowl, toss tomatoes and mozzarella with about half of the basil oil and salt to taste. Set aside.
  • Place flour in a shallow bowl or plate. Pour eggs into another shallow dish; combine panko and Parmesan in a third dish.
  • In a large skillet, melt butter and remaining 1/4 cup oil over medium heat. As it heats, dip a chicken cutlet in flour, shake off excess, then dip in eggs. Shake off excess, then dip both sides in panko mixture and transfer to a rimmed baking sheet. Repeat with remaining cutlets.
  • When oil is hot, fry 2 cutlets at a time until bottoms are golden, about 3 minutes. Flip and fry until golden and crispy all over, about another 3 minutes. Transfer to a paper towel-lined plate. Sprinkle immediately with salt.
  • Taste tomato-mozzarella salad and add more salt and-or basil oil if needed. Serve cutlets topped with a squeeze of lemon, a drizzle of remaining basil oil and tomato-mozzarella salad.

Nutrition Facts : @context http, Calories 775, UnsaturatedFat 39 grams, Carbohydrate 22 grams, Fat 59 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 16 grams, Sodium 728 milligrams, Sugar 3 grams, TransFat 0 grams

1 1/2 pounds chicken cutlets, pounded 1/4-inch thick
Kosher salt and freshly ground black pepper, as needed
2/3 cup plus 1/4 cup extra-virgin olive oil
2/3 cup basil leaves
1 fat garlic clove, finely grated or minced
1 pound cherry or grape tomatoes, halved
8 ounces fresh mozzarella, cut into 1/2-inch pieces
1/2 cup all-purpose flour
2 large eggs, beaten
1 1/4 cups panko bread crumbs
1/4 cup grated Parmesan
2 tablespoons unsalted butter
Lemon wedges, for serving

CHICKEN, BASIL AND TOMATO PASTA SALAD

This is a nice refreshing pasta salad to serve in the summer, and is also delicious served as a vegetarian pasta salad by omitting the chicken. The time listed below does not include the time needed to chill the salad.

Provided by TasteTester

Categories     Penne

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 14



Chicken, Basil and Tomato Pasta Salad image

Steps:

  • Cook pasta according to package directions, adding green beans the last 5 minutes of cooking; drain. Rinse with cold water; drain again.
  • Mix together the oil, vinegar, salt, garlic, mustard and pepper with a whisk until thoroughly combined.
  • In a very large bowl toss together the pasta mixture, chicken cubes (if using), dressing, tomatoes, shredded cheese and olives. Cover and chill for 4-24 hours. Add basil and toss gently before serving. Top with shaved Parmesan cheese, if desired.

Nutrition Facts : Calories 728.5, Fat 35.4, SaturatedFat 8.7, Cholesterol 118.6, Sodium 757.8, Carbohydrate 52.9, Fiber 5.2, Sugar 4.1, Protein 48.6

4 cups cooked chicken, cut into small cubes
8 ounces rotini pasta or 8 ounces penne pasta
6 ounces fresh green beans, trimmed and cut into 1-inch pieces
1/3 cup olive oil
1/4 cup white balsamic vinegar
1/2 teaspoon salt
2 garlic cloves, minced
1/4 teaspoon dry mustard
1/4 teaspoon ground black pepper
3 medium tomatoes, cut into thin wedges (about 1 pound)
3/4 cup finely shredded paarmesan cheese (3 ounces)
1/2 cup sliced ripe olives
1/2 cup finely shredded fresh basil
parmesan cheese, shaved, for topping (optional)

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