BROWN RICE CHICKEN SALAD RECIPES

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BROWN RICE CHICKEN SALAD RECIPE: HOW TO MAKE IT



Brown Rice Chicken Salad Recipe: How to Make It image

“This is a wonderful salad to serve for dinner,” writes Naomi Reed of McMinnville, Oregon. “Not only is it delicious, it's also very pretty.” From sweet carrots and almonds to fresh cilantro and lime, this brings a lovely medley of flavors to the table.

Provided by Taste of Home

Categories     Lunch

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0 minutes

Yield 2 servings.

Number Of Ingredients 14

1-1/2 cups cooked brown rice
1 cup cubed cooked chicken
1/4 cup slivered almonds, toasted
1/4 cup shredded carrots
1 green onion, thinly sliced
1 tablespoon minced fresh cilantro
1/8 teaspoon salt
1/8 teaspoon pepper
DRESSING:
2 tablespoons lime juice
2 tablespoons olive oil
1 teaspoon sesame oil
1 garlic clove, minced
1/2 teaspoon sugar

Steps:

  • In a small bowl, combine the first eight ingredients. In another small bowl, combine dressing ingredients. Pour over rice mixture; toss to coat.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

CHICKEN-BROWN RICE SALAD RECIPE | EATINGWELL



Chicken-Brown Rice Salad Recipe | EatingWell image

Artichoke hearts and shredded cabbage in this recipe make this whole grain chicken salad hearty enough for summer dinners.

Provided by Diabetic Living Magazine

Categories     Healthy Chicken Salad Recipes

Total Time 30 minutes

Number Of Ingredients 7

? cup bottled fat-free Italian salad dressing
6 small skinless, boneless chicken breast halves (1 1/2 to 1 3/4 pounds total)
1 cup loose-pack frozen French-cut green beans
3 cups cooked brown rice or cooked kasha (roasted buckwheat groats), chilled
1 (14 ounce) can artichoke hearts, drained and quartered
2 cups shredded cabbage with carrot (coleslaw mix)
Lettuce leaves

Steps:

  • Place 3 tablespoons of the Italian salad dressing in a small bowl. Set aside remaining Italian salad dressing.
  • Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until chicken is tender and no longer pink (170 degrees Fahrenheit), turning once and brushing chicken with the 3 tablespoons dressing during the last 2 minutes.
  • Rinse green beans with cool water for 30 seconds; drain well. In a large bowl toss together beans, chilled rice, artichoke hearts, and coleslaw mix. Pour the reserved salad dressing over rice mixture; toss to gently coat.
  • Remove chicken from grill. Slice chicken. Arrange lettuce leaves on 4 dinner plates. Top with the rice mixture and chicken slices.

Nutrition Facts : Calories 279.7 calories, CarbohydrateContent 29.6 g, CholesterolContent 67.5 mg, FatContent 3.2 g, FiberContent 4.5 g, ProteinContent 30.6 g, SaturatedFatContent 0.8 g, SodiumContent 637.4 mg, SugarContent 4.1 g

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