Chicken And Shrimp Rice Salad Recipes

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.

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.

Steps:

• Cook rice in water with chicken bouillon for 20 minutes or until done. Put on the side.
• Cut chicken breast into thumb size pieces.
• Put flour and spices into small bowl. You can change amounts or types of spices to your taste. Mix the flour and spices together.
• Heat oil in skillet.
• Put chicken pieces in flour and dredge them till covered. Put into heated oil in skillet.
• Cook chicken till no longer pink in color.
• Add frozen salad shrimp. These should be the ones that come 100 to a pound. You can add more if you really like shrimp.
• Add soy sauce or Braggs Liquid Aminos to the skillet. The flour, water from the shrimp and soy sauce form a thin sauce.
• Cook down till shrimp are hot and sauce is thin.
• Put rice on plate. Add chicken and shrimp mixture. Mix so the sauce is stirred well into the rice.

Steps:

• Toss shrimp with oil, garlic and oregano; let stand 15 minutes. Meanwhile, cook rice according to package directions. Transfer rice to a large bowl; cool slightly. For dressing, mix mayonnaise, sour cream, basil and lemon juice., In a large skillet, saute shrimp mixture over medium-high heat until shrimp turns pink, 2-3 minutes. Add to rice; stir in celery, parsley and pepper. Add arugula and toss lightly; serve with dressing.

Steps:

• Whisk first 5 ingredients in large bowl to blend. DO AHEAD Dressing can be prepared 2 hours ahead. Let stand at room temperature.
• Place noodles in another large bowl. Cover with boiling water. Let stand until softened, about 4 minutes. Drain and rinse under cold water to cool; drain well. Insert scissors into noodles; cut several times. Transfer to bowl with dressing.
• Add tomatoes and all remaining ingredients, except peanuts and lime wedges, to noodles; toss to coat.
• Divide among 6 plates. Sprinkle with peanuts; garnish with lime wedges.