MINNESOTA WILD RICE SALAD
Everyone thinks this is one of my best salads because it features wild rice-a major crop in my home state of Minnesota. Cashews give a subtle nutty flavor.
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 8-10 servings.
Number Of Ingredients 10
Steps:
- In a medium saucepan, bring water to a boil. Add rice and 1/4 teaspoon salt. Cover tightly and simmer for 50 minutes. Cool; drain if necessary. In a large bowl, combine rice, chicken, pineapple, celery, grapes, mayonnaise, chutney and remaining salt. Cover and chill until ready to serve; toss with cashews.
Nutrition Facts :
CHUTNEY RICE SALAD
Chutney is such an interesting, but neglected condiment. Try the delicious dressing on other salads, especially with some chicken or shrimp.
Provided by Geema
Categories Vegan
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, combine chutney, oil, lemon juice and gingerroot, blending well to combine.
- In a large serving bowl, mix the rice, apple, celery, onions, dried fruit and almonds.
- Toss with the dressing, mixing well.
- Refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 267.4, Fat 12.4, SaturatedFat 0.9, Sodium 8.1, Carbohydrate 36.1, Fiber 1.9, Sugar 6.3, Protein 3.9
WILD RICE SALAD
Provided by Ina Garten
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Place the wild rice in a medium pot with 4 cups of water and 2 teaspoons of salt and bring to a boil. Simmer uncovered for 50 to 60 minutes, until the rice is very tender. Drain well and place the rice back in the pot. Cover and allow to steam for 10 minutes. While the rice is still warm, place it in a mixing bowl. Peel the oranges with a sharp knife, removing all the white pith. Cut between the membranes and add the orange sections to the bowl with the rice. Add the olive oil, orange juice, raspberry vinegar, grapes, pecans, cranberries, scallions, 1/2 teaspoon of salt, and the pepper. Allow to sit for 30 minutes for the flavors to blend. Taste for seasonings and serve at room temperature.
CURRIED CHICKEN SALAD
Steps:
- Preheat the oven to 350 degrees F.
- Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces.
- For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.
- Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature.
CHUTNEY RICE
This is an excellent side dish which I adapted years ago from a recipe on a box of Uncle Ben's rice.
Provided by MrsJ492
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Pour chicken broth into a saucepan and bring to a boil.
- Slowly add rice to broth (adding too quickly may cause a boil over).
- Reduce heat and simmer, covered 20 minutes.
- Remove from heat and add the chutney, raisins and curry powder and stir until well mixed.
- Let stand approximately 5 minutes for flavors to blend.
- Sprinkle with the toasted almonds before serving.
Nutrition Facts : Calories 324, Fat 8, SaturatedFat 0.9, Sodium 434.1, Carbohydrate 54.7, Fiber 3, Sugar 11.8, Protein 9.5
CHUTNEY CHICKEN SALAD
This recipe from Priscilla Lukens of Devon, Pennsylvania is not your average chicken salad-it combines sweet mango chutney with creamy sour cream and mayonnaise, plus the bite of honey mustard.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 45m
Number Of Ingredients 8
Steps:
- Season chicken breasts generously with salt and pepper; place in a large skillet and add 1/2 inch of water. Simmer, covered, over medium-low heat until chicken is opaque throughout, 15 to 20 minutes; remove chicken from skillet. When cool enough to handle, shred chicken with fingers, discarding skin and bones; chill until room temperature.
- In a large bowl, whisk together sour cream, mayonnaise, chutney, and mustard.
- Add chicken, scallions, and raisins; season with salt and pepper and stir to combine.
Nutrition Facts : Calories 179 g, Fat 9 g, Fiber 1 g, Protein 33 g
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