CHICKEN AND RICE SALAD
Notes Janne Rowe from Wichita, Kansas, "I start this salad by poaching chicken breasts in a mixture of white wine, garlic and lemon juice. It gives them great flavor and helps keep them moist." The cubed chicken, veggies and cooked rice are tossed with a tasty homemade dressing.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 7 servings.
Number Of Ingredients 21
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.
Nutrition Facts : Calories 350 calories, Fat 6g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 704mg sodium, Carbohydrate 43g carbohydrate (0 sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges
TWICE-AS-NICE CHICKEN AND RICE SALAD (NIGEL)
Steps:
- 1. Preheat the oven to 200C/400F/Gas 6. 2. Roast the chicken breasts on a baking tray for 25-30 minutes with the lemon juice, olive oil, garlic cloves and a little salt and pepper. Set aside to cool. 3. Wash the rice thoroughly - I do this three times, but that is probably more than is truly necessary. Put it into a heavy-based saucepan, tuck in the cinnamon stick, the lightly crushed cardamom pods and the garlic clove. Cover the rice with water to come a couple of centimetres above the rice. Salt lightly, then place over a high heat and bring to the boil. 4. As soon as the water starts to boil, turn the heat down to a simmer and cover with a tightly fitting lid. Cook until the rice is tender but still toothsome - about 10-15 minutes. It is cooked when the water has disappeared and there are several small holes in the surface of the rice. Remove and set aside. 5. Cut the cooked chicken breasts into thick pieces and tip into a bowl. Chop the pistachios. Scatter the pistachios and sultanas over the chicken. Slice the dried apricots and stir them through the chicken. Stone the cherries and add them to the dish with some roughly chopped dill and parsley. Remove the cinnamon stick and gently fold the rice into the chicken. Take care not to over-mix. 6. To make the yoghurt sauce, chop the mint and stir it into the yoghurt with the ground cinnamon in a small bowl. Spoon the sauce over the rice as you serve.
NIçOISE CHICKEN SALAD
We've given the usual tuna Niçoise a twist by using chicken, for a lean veggie-packed salad that's also rich in fibre, folate, vitamin c, iron and three of your five-a-day
Provided by Good Food team
Categories Lunch
Time 25m
Number Of Ingredients 14
Steps:
- Mix the dressing ingredients together in a small bowl with 1 tbsp water. Add 1 tbsp of the dressing to the chicken breasts and toss well to coat. Heat the oil in a small non-stick frying pan with a lid and cook the chicken for about 12 mins, covered, turning over halfway until cooked all the way through.
- Meanwhile, boil the potatoes for 7 mins, add the beans and boil for 5 mins more or until both are just tender, then drain.
- Put the chicken on a plate to rest while you toss the beans, potatoes and remaining salad ingredients together in a large bowl with half the dressing. Slice the chicken, arrange on the salad, then add any juices to the remaining dressing and spoon on top.
Nutrition Facts : Calories 471 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 11 grams sugar, Fiber 12 grams fiber, Protein 43 grams protein, Sodium 0.7 milligram of sodium
CHICKEN NICOISE SALAD
A la nicoise is a French phrase that means "as prepared in Nice", typifying the cuisine found in and around Nice. A nicoise salad typically contains tuna which can be substituted for the chicken in this recipe.
Provided by luvcookn
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Prepare Dijon Vinaigrette.
- Place potatoes and enough water to cover in 2 qt saucepan.
- Heat to boiling.
- Cook over medium heat 10 - 15 minutes or until potatoes are almost tender.
- Stir in green beans.
- Cook 5 minutes longer; drain.
- Cover and refrigerate until chilled.
- Arrange lettuce on large serving platter.
- Top with chicken.
- Arrange potatoes, beans, tomatoes, eggs and olives around edge of platter.
- Drizzle with vinaigrette.
CHICKEN RICE SALAD
For a summer luncheon, this light, colorful salad is a treat. The crunchy celery, green pepper and almonds along with refreshing oranges and pineapple make this a chicken salad folks can't wait to dig into. -Bernadine Stine, Roanoke, Indiana
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first five ingredients. In a small bowl, combine mayonnaise, orange juice, vinegar, salt, ginger and garlic salt. Pour over salad and toss. Refrigerate. Just before serving, fold in the oranges and almonds.
Nutrition Facts : Calories 361 calories, Fat 20g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 378mg sodium, Carbohydrate 25g carbohydrate (11g sugars, Fiber 2g fiber), Protein 20g protein.
CHINESE CHICKEN SALAD W/RICE NOODLES - NON TOP RAMEN RECIPE
Great NON TOP RAMEN NOODLE Chinese chicken salad. Not your typical Chinese chicken salad because this recipe includes quick and easy home fried rice noodles and a salad dressing made from scratch.
Provided by STK FD WIFE
Categories Chicken Thigh & Leg
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat to desolve in a small sauce pan sugar, salt and vinegar.
- Add to liquid pepper, peanut oil and sesame oil. Mix well and refrigerate until just before serving.
- Slice cabbage and lettuce into 1/4 inch slices, if you decide to use cabbage and lettuce. In this instance you will probable want to use half lettuce and half cabbage - 1 head total. Place in a large bowl.
- Add to bowl bite size chicken chunks and sliced onions.
- Heat 1 tsps oil to small skillet and roast almonds. Drain on paper towel and set aside.
- Heat 2 - 3 tbsp oil in same skillet until hot. Break rice noodles into 1 - 1 1/2 pieces and slowly add in extra small batches (perhaps 5 or 6 at a time) to hot oil. The noodles will only take a couple of seconds before they expand in size and puff out. Watch these very closely.
- Once the noodles are fried remove immedately with slotted spoon remove immediately and drain on paper towel. Noodles will start to brown if they as they cook. You want the noodles to remain white, if at all possible.
- Once the noodles are all cooked, whisk the refrigerated dressing until mixture is thoroughly mixed. Since everyone has different tastes add half the salad dressing to the salad. Add additional dressing as you deem fit. (My daughters like double dressing so I will often mix up double the salad dressing.).
- Toss salad with dressing.
- Top salad with fried noodles and sesame seeds.
- Serve salad immediately.
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