CHICKEN RICE SALAD RECIPES

Name: Chicken and Rice Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 7 servings.
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

CHICKEN AND RICE SALAD RECIPE: HOW TO MAKE IT

Chicken and Rice Salad Recipe: How to Make It image

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

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 7 servings.

Number Of Ingredients 21

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

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, FatContent 6g fat (1g saturated fat), CholesterolContent 47mg cholesterol, SodiumContent 704mg sodium, CarbohydrateContent 43g carbohydrate (0 sugars, FiberContent 3g fiber), ProteinContent 25g protein. Diabetic Exchanges 2-1/2 starch

CHICKEN RICE SALAD RECIPE: HOW TO MAKE IT

Chicken Rice Salad Recipe: How to Make It image

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

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 12 servings.

Number Of Ingredients 13

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

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, FatContent 20g fat (3g saturated fat), CholesterolContent 57mg cholesterol, SodiumContent 378mg sodium, CarbohydrateContent 25g carbohydrate (11g sugars, FiberContent 2g fiber), ProteinContent 20g protein.

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