Chicken Rice Salad Recipes

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

Chicken Rice Salad image

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.

Ingredients

5 cups cubed cooked chicken
3 cups cooked rice
1-1/2 cups diced green pepper
1-1/2 cups sliced celery
1 can (20 ounces) pineapple tidbits, drained
3/4 cup mayonnaise
4 teaspoons orange juice
2 teaspoons vinegar
1 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon garlic salt
1 can (15 ounces) mandarin oranges, drained
1 cup slivered almonds, toasted

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

Chicken and Rice Salad image

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

Ingredients

1 cup white wine or chicken broth
1 tablespoon lemon juice
1 garlic clove, minced
3/4 teaspoon ground ginger, divided
1-1/4 pounds boneless skinless chicken breasts
3 cups chicken broth
1-1/2 cups uncooked long grain rice
1 package (10 ounces) frozen peas, thawed
1/2 cup sliced green onions
1/2 cup diced celery
2 tablespoons diced sweet red pepper
2 tablespoons diced green pepper
DRESSING:
1/4 cup cider vinegar
2 tablespoons Dijon mustard
1 tablespoon reduced-sodium soy sauce
1 tablespoon olive oil
1 tablespoon sesame oil
2 teaspoons honey
1 garlic clove, minced
Dash ground ginger

MEXICAN CHICKEN AND RICE SALAD

I came up with this when I had leftover rice and hadn't eaten dinner yet. It turned out so good I had to share it. Use leftover chicken or grill a breast. Serve warm or cold.

Provided by Heather Finn-Brady

Categories Salad Grains Rice Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 7

Mexican Chicken and Rice Salad image

Steps:

Mix rice, salsa, corn, beans, chicken, avocado, and cilantro together in a bowl.

Nutrition Facts : Calories 567.3 calories, Carbohydrate 105.8 g, Cholesterol 12.2 mg, Fat 9 g, Fiber 13.1 g, Protein 19.9 g, SaturatedFat 1.6 g, Sodium 1019.1 mg, Sugar 5.7 g

Ingredients

3 cups cooked brown rice
2 cups salsa
1 (15.25 ounce) can sweet corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 cooked chicken breast, chopped
1 avocado - peeled, pitted, and cut into cubes
¼ cup chopped cilantro

ASIAN CHICKEN AND RICE SALAD

Provided by Food Network

Categories main-dish

Yield 1 serving

Number Of Ingredients 8

Asian Chicken and Rice Salad image

Steps:

Heat rice according to package directions. In medium bowl, combine rice, chicken, snow peas, onions and dressing; blend well. Serve on bed of salad greens and top with almonds and orange segments.
Cooks' notes:
You can adjust the amount of ingredients based on your tastes.

Ingredients

1 container Minute® Ready to Serve Chicken Rice Mix
1/3 cup cooked, diced chicken
1/4 cup sliced snow peas
1 Tbsp sliced red onion
2 Tbsps sesame-ginger salad dressing
2 cups salad greens
1 Tbsp sliced almonds
1/4 cup Mandarin orange segments

CHICKEN & WILD RICE SALAD

Make and share this Chicken & Wild Rice Salad recipe from Food.com.

Provided by Nancy Sneed

Categories Chicken

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

Chicken & Wild Rice Salad image

Steps:

Prepare rice according to package directions, chill.
In a small mixing bowl, combine mayonnaise, sour cream, and chicken.
Stir in cooked rice.
Refrigerate until ready to serve.
Stir in cashews and serve on lettuce leaf.
Garnish with alfalfa sprouts.
You may use low-fat mayonnaise and sour cream.

Nutrition Facts : Calories 225.8, Fat 17.6, SaturatedFat 5.7, Cholesterol 52.5, Sodium 134.8, Carbohydrate 4.5, Fiber 0.5, Sugar 1.4, Protein 12.8

Ingredients

1 (6 ounce) package long grain and wild rice blend
1 cup mayonnaise
1/2 cup sour cream
1/2 cup finely chopped celery
12 ounces cooked chicken, drained and flaked
1/2 cup salted cashews, coarsely chopped
lettuce leaf
alfalfa sprout

WILD RICE CHICKEN SALAD

"Juicy red grapes, crunchy cashews and water chestnuts and a touch of tarragon make this wild rice salad a big hit at our family reunion," reports Mary Ann Morgan of Powder Springs, Georgia. "I fix it often at home for potluck dinners."

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 7 servings.

Number Of Ingredients 12

Wild Rice Chicken Salad image

Steps:

In a large bowl, combine the chicken, rice, water chestnuts and green onions. In a small bowl, combine the mayonnaise, milk, lemon juice, salt, tarragon and pepper. Pour over chicken mixture; toss to coat. Cover and refrigerate for 2-3 hours. Just before serving, fold in grapes and sprinkle with cashews.

Nutrition Facts : Calories 303 calories, Fat 13g fat (2g saturated fat), Cholesterol 51mg cholesterol, Sodium 435mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 3g fiber), Protein 20g protein. Diabetic Exchanges

Ingredients

2-1/2 cups cubed cooked chicken breast
3 cups cooked wild rice
1 can (8 ounces) sliced water chestnuts, drained
1/3 cup thinly sliced green onions
2/3 cup reduced-fat mayonnaise
1/3 cup fat-free milk
2 to 3 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon dried tarragon
1/8 teaspoon pepper
1 cup halved seedless red grapes
1/4 cup salted cashew halves

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

Brown Rice Salad with Grilled Chicken image

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.

Ingredients

3 cups cooked brown rice
2 cups cubed grilled chicken breasts
2 medium apples, chopped
1 medium sweet red pepper, chopped
2 celery ribs, finely chopped
2/3 cup chopped green onions
1/2 cup chopped pecans
3 tablespoons minced fresh parsley
1/4 cup cider vinegar
3 tablespoons canola oil
1 tablespoon lemon juice
1 teaspoon salt
1/4 teaspoon pepper
Lettuce leaves, optional

HOT CHICKEN AND RICE SALAD

This simple yet delicious recipe originated with my aunt and was passed on to my mom. It's great for a luncheon...or, served with salad and rolls, for supper. With three children, I need all the fast dishes I can find!

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 11

Hot Chicken and Rice Salad image

Steps:

In a large bowl, combine the first nine ingredients. Combine mayonnaise and soup; toss with chicken mixture. Spoon into a 2-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 30 minutes.

Nutrition Facts :

Ingredients

2-1/2 cups diced cooked chicken
1 cup diced celery
1 cup sliced fresh mushrooms
1 tablespoon finely chopped onion
1 teaspoon lemon juice
1/2 teaspoon crushed rosemary
1/4 teaspoon pepper
1 can (8 ounces) sliced water chestnuts, drained
2 cups cooked long grain rice
3/4 cup reduced-fat mayonnaise
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted

More about "chicken rice salad recipes"

NO-COOK CHICKEN AND RICE SALAD RECIPE — THE MOM 100

Web Jun 07, 2021 Directions. In a large bowl combine the olive oil, lemon juice, lemon zest, salt and pepper. Add the cooked chicken, rice, celery, …
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Add the cooked chicken, rice, celery, zucchini, onion, and parsley. Toss to combine well. Serve at room temperature.

Chicken Rice Salad Recipes

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

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.

MEXICAN CHICKEN AND RICE SALAD

I came up with this when I had leftover rice and hadn't eaten dinner yet. It turned out so good I had to share it. Use leftover chicken or grill a breast. Serve warm or cold.

ASIAN CHICKEN AND RICE SALAD

CHICKEN & WILD RICE SALAD

Make and share this Chicken & Wild Rice Salad recipe from Food.com.

WILD RICE CHICKEN SALAD

"Juicy red grapes, crunchy cashews and water chestnuts and a touch of tarragon make this wild rice salad a big hit at our family reunion," reports Mary Ann Morgan of Powder Springs, Georgia. "I fix it often at home for potluck dinners."

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

HOT CHICKEN AND RICE SALAD

This simple yet delicious recipe originated with my aunt and was passed on to my mom. It's great for a luncheon...or, served with salad and rolls, for supper. With three children, I need all the fast dishes I can find!

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