Best 5 Chicken N Rice Salad Recipes

Indulge in a delightful culinary journey with our diverse collection of chicken and rice salad recipes, crafted to tantalize your taste buds and satisfy your cravings. Embark on a voyage of flavors, from the classic and comforting Chicken and Rice Salad, bursting with tender chicken, fluffy rice, and a creamy dressing, to the tangy and refreshing Thai Chicken and Rice Salad, where succulent chicken mingles with vibrant vegetables and a zesty dressing infused with Thai herbs.

For those seeking a hearty and flavorful feast, our Chicken and Wild Rice Salad awaits, combining the goodness of chicken, wild rice, dried cranberries, and a tangy dressing. If you prefer a lighter and healthier option, our Greek Chicken and Rice Salad beckons with its succulent chicken, fluffy rice, crisp vegetables, and a zesty dressing inspired by the vibrant flavors of Greece.

But the culinary adventure doesn't end there. Our Chicken and Quinoa Salad presents a protein-packed and gluten-free delight, where tender chicken pairs harmoniously with fluffy quinoa, colorful vegetables, and a flavorful dressing. And for a fiesta of flavors, our Mexican Chicken and Rice Salad entices with its vibrant combination of chicken, rice, black beans, corn, and a zesty dressing infused with Mexican spices.

Each recipe is meticulously crafted with step-by-step instructions and a comprehensive ingredient list, ensuring culinary success even for novice cooks. Explore the diverse world of chicken and rice salads, and discover your new favorite dish that will become a cherished part of your culinary repertoire.

Let's cook with our recipes!

CHICKEN AND RICE SALAD

Chicken and Rice Salad image

A very flexible recipe, meant to get you poking around in your fridge and pantry, and a perfect way to use up leftover chicken and rice.

Provided by Katie Workman

Categories Salad

Time 15m

Number Of Ingredients 10

Ingredients

3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
Kosher salt and freshly ground pepper (to taste)
2 cups diced cooked chicken
2 cups cooked rice ((any kind))
1 cup diced celery
1 cup diced zucchini
½ cup chopped red onion
½ cup chopped parsley

Steps:

In a large bowl combine the olive oil, lemon juice, lemon zest, salt and pepper.
Add the cooked chicken, rice, celery, zucchini, onion, and parsley. Toss to combine well. Serve at room temperature.

Nutrition Facts : Calories 334 kcal, Carbohydrate 27 g, Protein 21 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 53 mg, Sodium 81 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

CHICKEN AND RICE SALAD

Chicken and Rice Salad 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

Time 40m

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, Fat 6g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 704mg sodium, Carbohydrate 43g carbohydrate (0 sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges

CHICKEN RICE SALAD

Chicken Rice Salad 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

Time 15m

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, Fat 20g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 378mg sodium, Carbohydrate 25g carbohydrate (11g sugars, Fiber 2g fiber), Protein 20g protein.

INDIAN RICE SALAD WITH CHICKEN

Indian rice salad with chicken image

Raid the fridge and rustle up this hearty yet healthy salad with pulses, nuts, tikka chicken and a mango curry dressing

Provided by Sarah Cook

Categories Lunch

Time 40m

Number Of Ingredients 15

Ingredients

500g bag long grain rice
1 tsp turmeric
small bunch coriander , leaves roughly chopped, stalks reserved
100g bag toasted cashew , ½ very roughly chopped
1 cucumber , deseeded and cut into chunks
1 large red onion , finely chopped
about 110g pack pomegranate seeds
400g can black bean , drained and rinsed
2 x roughly 130g packs cooked chicken tikka pieces, chopped
natural yogurt and mini poppadum crisps, to serve (optional)
4 tbsp mango chutney
1 tbsp sunflower oil
1 tbsp brown sugar
1 tbsp medium curry powder , plus 1 tsp for the rice
juice 1½-2 lemon , depending on size

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.

Nutrition Facts : Calories 473 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 20 grams protein, Sodium 0.4 milligram of sodium

CHICKEN AND WILD RICE SALAD

Chicken and Wild Rice Salad image

Categories Salad Chicken Fruit Quick & Easy Lunch Buffet Apple Celery Fall Potluck Wild Rice Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 11

Ingredients

4 cups water
1 cup wild rice
1 1/2 teaspoons salt, or to taste
1/2 cup plus 2 tablespoons olive oil
1/4 cup Sherry vinegar
2 tablespoons Dijon mustard
1/2 teaspoon black pepper
4 cups cubed (1/2 inch) cooked chicken (about 1 3/4 pound)
2 celery ribs, cut into 1/4-inch-thick slices (2 cups)
1 medium red onion, finely chopped (1 cup)
2 Granny Smith apples, cut into 1/2-inch cubes

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.

Tips:

Use cooked chicken: Using cooked chicken saves time and effort in preparing the salad. You can use leftover chicken, rotisserie chicken, or even canned chicken.
Choose the right rice: Short-grain rice, such as sushi rice or arborio rice, is best for this salad because it holds its shape well and doesn't get mushy. You can also use long-grain rice, but it will be less firm.
Cook the rice properly: Be sure to cook the rice according to the package directions. If the rice is too soft, it will become mushy in the salad.
Let the rice cool completely: Before adding the rice to the salad, let it cool completely. This will help prevent the salad from becoming watery.
Use fresh vegetables: Fresh vegetables add color, flavor, and nutrients to the salad. Choose vegetables that are in season and at their peak of freshness.
Chop the vegetables evenly: Chopping the vegetables evenly will help them cook evenly and distribute their flavor throughout the salad.
Use a variety of vegetables: A variety of vegetables will add color, flavor, and texture to the salad. Some good choices include celery, carrots, cucumber, tomatoes, bell peppers, and onions.
Use a light dressing: A light dressing will help keep the salad light and refreshing. You can use a simple vinaigrette, a yogurt-based dressing, or even a store-bought dressing.
Season the salad to taste: Before serving, season the salad with salt and pepper to taste. You can also add other seasonings, such as herbs or spices, to your liking.

Conclusion:

Chicken and rice salad is a delicious and versatile dish that can be enjoyed for lunch, dinner, or even as a snack. It is easy to make and can be tailored to your own taste preferences. With its combination of protein, carbohydrates, and vegetables, chicken and rice salad is a healthy and satisfying meal that is sure to please everyone.