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
BROWN RICE SALAD WITH GRILLED CHICKEN
This delightful dish is nutritious, simple to fix and brightens up any buffet table. It's a terrific way to use up leftover chicken, and you can add veggies according to your family's liking. -Glenda Harper of Cable, Ohio
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 9 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 236 calories, Fat 11g fat (1g saturated fat), Cholesterol 26mg cholesterol, Sodium 295mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 3g fiber), Protein 12g protein.
15-MINUTE CHICKEN, RICE AND GRAPE SALAD
Brown rice makes a nutty, chewy base for this salad and is a nice foil for sweet grapes and fresh greens. Using frozen precooked rice makes the whole dish doable in 15 minutes. The creamy dressing comes together quickly in the blender.
Provided by Food Network Kitchen
Time 15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put the frozen rice in a medium glass mixing bowl, and break it up using a fork. Drape a damp paper towel directly over the rice, and microwave until the rice is warmed through and softened, 2 to 3 minutes.
- Meanwhile, puree the yogurt, oil, lemon zest and juice, mayonnaise, shallots, garlic, 1 1/2 teaspoons salt and a few grinds of pepper in a small food processor or a blender until smooth. Toast the walnuts in a small skillet over medium heat until fragrant and just starting to brown, about 2 minutes.
- Combine the chicken, grapes, parsley and spinach in a large bowl, and toss with half the dressing. Add the warmed rice and toasted walnuts, toss again and serve with the remaining dressing.
Nutrition Facts : Calories 580 calorie, Fat 32 grams, SaturatedFat 6 grams, Cholesterol 55 milligrams, Sodium 850 milligrams, Carbohydrate 54 grams, Fiber 6 grams, Protein 23 grams, Sugar 14 grams
MISO BROWN RICE & CHICKEN SALAD
Low in fat and a great source of iron, this Japanese-inspired meal gets the 'superhealthy' tag
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 419 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 39 grams protein, Sodium 0.76 milligram of sodium
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