Best 5 Easy Chicken Rice Salad Recipes
**Chicken Rice Salad: A Refreshing and Flavorful Summer Dish**
When the sun is shining and the weather is warm, there's nothing quite like a refreshing and flavorful salad. This chicken rice salad is the perfect dish for a light lunch or dinner, and it's packed with protein, healthy fats, and complex carbohydrates. The combination of tender chicken, fluffy rice, crisp vegetables, and a tangy dressing creates a dish that is both satisfying and delicious.
This chicken rice salad is also incredibly easy to make. Simply cook the chicken and rice, then combine them with your favorite vegetables and dressing. You can use any type of vegetables you like, so feel free to get creative. Some popular options include celery, cucumber, carrots, bell peppers, and tomatoes. For the dressing, you can use a simple vinaigrette or a creamy dressing made with mayonnaise or yogurt.
This article includes two recipes for chicken rice salad: a classic recipe and a lighter, healthier version. The classic recipe uses white rice, mayonnaise, and celery, while the lighter version uses brown rice, Greek yogurt, and a variety of vegetables. Both recipes are delicious and easy to make, so you can choose the one that best suits your taste and dietary needs.
So next time you're looking for a quick and easy meal, give this chicken rice salad a try. It's a refreshing and flavorful dish that is perfect for any occasion.
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.
CHICKEN AND RICE SALAD
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
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
EASY CHICKEN & RICE SALAD
I saw this in a magazine not long ago but I wasn't satisfied until I'd tweaked it just a bit, due to some ingredients I didn't care for. Now it suits me and I hope it suits you too. Recipe & Photo: Tasteofhome.com
Provided by Ellen Bales
Categories Chicken Salads
Time 10m
Number Of Ingredients 8
Steps:
- 1. Prepare the rice according to package instructions; put into a large bowl.
- 2. In a small bowl, whisk the peanut sauce, oil, and water until blended; set aside.
- 3. Add the chicken, coleslaw mix, and parsley to the rice and mix well. Drizzle with peanut sauce mixture and toss to combine.
- 4. Sprinkle the salad with peanuts and serve with a slice of lime on the side.
BROWN RICE SALAD WITH GRILLED CHICKEN
This delightful dish is nutritious, simple to fix and brightens up any buffet table. It's a terrific way to use up leftover chicken, and you can add veggies according to your family's liking. -Glenda Harper of Cable, Ohio
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 9 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first eight ingredients. In a small bowl, whisk the vinegar, oil, lemon juice, salt and pepper. Pour over salad and toss to coat. Serve immediately or refrigerate. Serve in lettuce-lined bowls if desired.
Nutrition Facts : Calories 236 calories, Fat 11g fat (1g saturated fat), Cholesterol 26mg cholesterol, Sodium 295mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 3g fiber), Protein 12g protein.
GLUTEN-FREE ASIAN CHICKEN STIR FRY
Looking for an easy Asian dinner using peas? Then try this hearty chicken stir-fry that's served with rice - ready in 30 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken, garlic and gingerroot; cook and stir 3 to 4 minutes or until chicken is light golden brown.
- Add carrots, 1/4 cup of the broth, the soy sauce and pepper flakes. Cover; cook over medium heat 3 minutes, stirring once.
- Add frozen sugar snap peas and bell pepper. Cover; cook 4 to 6 minutes, stirring once, until vegetables are crisp-tender.
- In small bowl, mix remaining broth and cornstarch; stir into chicken mixture. Cook 1 minute, stirring frequently, until sauce is bubbly and thickened. Serve with rice.
Nutrition Facts : Calories 207.4, Carbohydrate 9.8 g, Cholesterol 82.8 mg, Fiber 2.2 g, Protein 28.4 g, SaturatedFat 0.8 g, ServingSize 1 Serving, Sodium 464.3 mg, Sugar 3.7 g
Tips:
- For the best flavor, use cooked chicken that has been seasoned with your favorite herbs and spices. You can also use rotisserie chicken or leftover chicken from another meal.
- If you don't have any cooked rice, you can make some quickly in a rice cooker or on the stovetop. Just be sure to let it cool completely before adding it to the salad.
- Feel free to add other vegetables to the salad, such as chopped celery, carrots, or bell peppers.
- For a creamy salad, add a dollop of mayonnaise or sour cream. You can also use a light vinaigrette dressing.
- Serve the salad immediately or chill it for later. It will keep in the refrigerator for up to 3 days.
Conclusion:
Chicken rice salad is a delicious and easy-to-make meal that is perfect for a summer picnic or potluck. It is also a great way to use up leftover chicken. With its simple ingredients and customizable flavor, this salad is sure to become a family favorite.
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