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
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.
PINEAPPLE AND CHICKEN RICE SALAD
Make and share this Pineapple and Chicken Rice Salad recipe from Food.com.
Provided by evelynathens
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Mix 2 tsps soy sauce, 1 tsp oil, 2 tsps garlic and 1 tsp ginger in medium bowl.
- Add chicken and toss to coat.
- Let stand 30 minutes.
- Meanwhile, bring 2 ¾ cups water to boil in medium saucepan.
- Add rice; return to boil.
- Reduce heat to medium-low, cover and simmer until rice is tender and water is absorbed, about 15 minutes.
- Uncover; let stand until cool.
- Season chicken.
- Heat large nonstick skillet over high heat.
- Add chicken with marinade to skillet and sauté until golden-brown and cooked through, about 4 minutes.
- Cool.
- Whisk lime juice, 1 tblp soy sauce, 2 tblsps oil, 2 tsps garlic and 3 tsps ginger in large bowl.
- Mix in rice, chicken, pineapple, kiwi, ½ cup green onions and bell pepper.
- Season to taste.
- Line bowl with lettuce leaves.
- Spoon salad into bowl.
- Sprinkle with remaining green onion and serve.
Nutrition Facts : Calories 480.3, Fat 11.3, SaturatedFat 1.8, Cholesterol 49.3, Sodium 494.7, Carbohydrate 68, Fiber 5, Sugar 7.9, Protein 27.5
WILD RICE AND PINEAPPLE SALAD
Provided by Robert Irvine : Food Network
Categories side-dish
Time 1h5m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Prepare dressing by whisking together vinegar, brown sugar, cilantro, and parsley in a bowl. Add oil in a thin stream while whisking constantly. Set aside to let flavors integrate.
- Bring 3 3/4 cups water to a boil. Stir in wild rice, cover pot and let cook undisturbed for 15 minutes. Add white rice to the same pot and cook covered for another 20 minutes. Remove from heat and let sit covered for another 5 minutes to let rice absorb water, then remove lid, stir to fluff rice and let cool.
- Combine onion and pineapple in a bowl and stir in cooled rice. Add dressing and stir to coat. Season with salt and pepper, as needed. Transfer to a serving bowl and garnish with cilantro sprigs.
RICE, PINEAPPLE AND CHICKEN SALAD
Steps:
- Mix 2 teaspoons soy sauce, 1 teaspoon oil, 2 teaspoons garlic and 1 teaspoon ginger in medium bowl. Add chicken and toss to coat. Let stand 30 minutes.
- Meanwhile, bring 2 3/4 cups water to boil in heavy medium saucepan. Add rice; return to boil. Reduce heat to medium-low, cover and simmer until rice is tender and water is absorbed, about 15 minutes. Uncover; let stand until cool.
- Sprinkle chicken with salt and pepper. Heat large nonstick skillet over high heat. Add chicken with marinade to skillet and sauté until golden brown and cooked through, about 4 minutes. Cool.
- Whisk lime juice, 1 tablespoon soy sauce, 2 tablespoons oil, 2 tablespoons garlic and 3 teaspoons ginger in large bowl. Mix in rice, chicken, pineapple, kiwi, 1/2 cup green onions and bell pepper. Season with salt and pepper. (Can be made 6 hours ahead. Chill. Let stand up to 2 hours at room temperature before continuing.
- Line bowl with lettuce leaves. Spoon salad into bowl. Sprinkle with remaining 1/4 cup green onions and serve.
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