Hot Chicken And Rice Salad Recipes

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.

Steps:

• Remove and discard corn husks and silk. Brush 1 tablespoon oil over ears of corn. Grill, covered, over medium heat for 15-20 minutes or until tender. Cut corn from cobs. , In a large bowl, combine the chicken, red pepper, jalapenos, cilantro and corn. , In a small bowl, combine the lime juice, garlic, chili powder, salt, pepper and remaining oil; pour over chicken mixture and toss to coat. Cover and refrigerate for 2-3 hours. , Cook rice according to package directions; cool. Just before serving, stir rice and avocados into salad.

Steps:

• Cook the rice following pack instructions but add the turmeric and 1 tsp curry powder to the cooking water. Drain well and spread on a tray lined with kitchen paper to cool.
• Meanwhile, finely chop the coriander stalks and whisk with all the other dressing ingredients, plus seasoning.
• Tip the rice into a big mixing bowl. Using a fork, break up any large lumps, then mix in the cashews, cucumber, onion, coriander leaves, pomegranate seeds, beans and chicken. Pour over the dressing and lightly stir in, then cover and keep in the fridge. Eat over the next 2 days (as long as it's within the chicken use-by date). Keep a big spoon in the bowl so kids can easily help themselves. Top with a dollop of yogurt and add a handful of poppadum crisps, if you like.

Steps:

• Preheat oven to 350°. Place chicken in a Dutch oven and cover with water; add bay leaves. Bring to a boil. Cook, uncovered, until chicken juices run clear. Remove chicken and cut into 1/2-in. cubes; place in a large bowl. Stir in the next 11 ingredients. , Transfer to a 13x9-in. baking dish (dish will be full). Sprinkle with cheese and french-fried onions. Bake, uncovered, until heated through, about 30 minutes. Garnish with green onions, if desired.

Steps:

• Bring water to a boil in a 2-quart heavy saucepan, then add rice and 1 teaspoon salt. Reduce heat to low and cook, covered, until rice is tender and most grains are split open, 1 to 1 1/4 hours. Drain well and cool.
• Whisk together oil, vinegar, mustard, remaining salt (or to taste), and pepper.
• Combine rice with remaining ingredients in a large bowl, then gently toss with vinaigrette.

Steps:

• In a large bowl, combine the first nine ingredients. In a small bowl, combine mayonnaise and soup. Pour over chicken mixture; stir gently to coat. Spoon into a greased 2-qt. baking dish. , In a small skillet, melt butter. Add cornflakes and almonds; cook and stir until lightly browned. Sprinkle over casserole. Bake, uncovered, at 350° for 30-35 minutes or until heated through.