Arugula Chicken And Rice Salad Recipes

CHICKEN ARUGULA RICE SALAD WITH SESAME DRESSING

Chicken Arugula Rice Salad with Sesame Dressing image

Chicken Arugula Rice Salad with almonds and red peppers is tossed with a tasty sesame dressing. It's a quick and easy crowd-pleaser!

Provided by Marjory Pilley

Categories Salad

Time 20m

Number Of Ingredients 11

Ingredients

2 cups brown rice (parboiled or instant rice)
3 cups Baked Lemon Pepper Chicken (cooked and diced; or any cooked chicken)
2 cups baby arugula leaves
1 cup red pepper (diced, 1 large pepper)
1/2 cup green onion sliced (about 1 bunch)
1/2 cup almonds (sliced or slivered)
1/4 cup rice wine vinegar
2 Tablespoons canola oil
1 Tablespoon soy sauce, low-sodium (coconut aminos for gluten-free, soy-free)
1 teaspoon sesame oil
1 teaspoon honey (or sweetener of choice)

Steps:

Cook rice according to instructions and transfer to serving bowl when done.
Toss rice with chicken, arugula and red pepper.
Whisk dressing ingredients together in a small bowl and pour over rice and chicken mixture. Toss salad to coat with dressing.
Top with almonds and green onions.

Nutrition Facts : Calories 440 kcal, Carbohydrate 30 g, Protein 29 g, Fat 22 g, SaturatedFat 3 g, Cholesterol 81 mg, Sodium 553 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving

ARUGULA, CHICKEN, AND RICE SALAD

Arugula, Chicken, and Rice Salad image

This Arugula, Chicken, and Rice Salad is easy to make and satisfying. Using a store-bought rotisserie chicken saves time and effort in this herb-packed light summer salad.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Time 30m

Number Of Ingredients 9

Ingredients

2/3 cup converted long-grain white rice
3 cups packed mixed fresh herbs, such as basil and parsley
2 tablespoons extra-virgin olive oil
3 tablespoons red-wine vinegar
Coarse salt and ground pepper
5 ounces baby or wild arugula (5 cups)
1 rotisserie chicken (skin removed), meat shredded (4 cups)
2 scallions, thinly sliced
2 medium tomatoes, cut into 1/2-inch wedges, or 1 pint cherry tomatoes, halved

Steps:

Cook rice according to package instructions. Meanwhile, in a blender, blend herbs, oil, and vinegar until roughly chopped, scraping down sides as needed. With machine running, gradually add 1/4 to 1/3 cup cold water and blend until dressing is smooth and pourable. Transfer to a small bowl and season with salt and pepper.
In a large bowl, toss arugula with three-quarters the dressing. Transfer to a serving platter. In bowl, stir together rice, chicken, scallions, tomatoes, and remaining dressing. Season to taste with salt and pepper and arrange on top of arugula.

Nutrition Facts : Calories 597 g, Fat 23 g, Fiber 2 g, Protein 64 g

ARUGULA & BROWN RICE SALAD

Arugula & Brown Rice Salad image

When we have company, arugula with brown rice is always on the menu. It's my go-to pick for the potluck and party circuit, and I'm always sharing the recipe. -Mindy Oswalt, Winnetka, California

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1 package (8.8 ounces) ready-to-serve brown rice
7 cups fresh arugula or baby spinach (about 5 ounces)
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 cup crumbled feta cheese
3/4 cup loosely packed basil leaves, torn
1/2 cup dried cherries or cranberries
DRESSING:
1/4 cup olive oil
1/4 teaspoon grated lemon zest
2 tablespoons lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

Heat rice according to package directions. Transfer to a large bowl; cool slightly., Stir arugula, beans, cheese, basil and cherries into rice. In a small bowl, whisk dressing ingredients. Drizzle over salad; toss to coat. Serve immediately.

Nutrition Facts : Calories 473 calories, Fat 22g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 574mg sodium, Carbohydrate 53g carbohydrate (17g sugars, Fiber 7g fiber), Protein 13g protein.

RICE SALAD WITH ARUGULA, PINE NUTS AND OLIVES

Rice Salad with Arugula, Pine Nuts and Olives image

Categories Salad Olive Rice Side Pine Nut Arugula Summer Bon Appétit Sugar Conscious Peanut Free Soy Free No Sugar Added

Yield Serves 8

Number Of Ingredients 9

Ingredients

3 cups canned chicken broth
2 cups long-grain rice
5 tablespoons olive oil
3/4 cup slivered, pitted Mediterranean olives such as Kalamata (about 4 ounces)
2 tablespoons fresh lemon juice
1 1/2-ounce package fresh arugula, stemmed, chopped
3 green onions, minced
1/2 cup pine nuts, toasted
1/3 cup freshly grated Romano cheese

Steps:

Bring 3 cups chicken broth to boil in heavy medium saucepan. Add rice. Bring to boil, reduce heat to low, cover and cook until chicken broth is absorbed, about 20 minutes. Turn off heat and let stand 5 minutes.
Fluff rice with fork. Transfer to large bowl. Mix in 5 tablespoons olive oil, then all remaining ingredients. Season salad to taste with pepper. (Salad can be prepared 4 hours ahead. Let stand at room temperature.)

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