Asian Chicken And Wild Rice Salad Recipes

ASIAN CHICKEN AND RICE SALAD

Asian Chicken and Rice Salad image

Provided by Food Network

Yield 1 serving

Number Of Ingredients 8

Ingredients

1 container Minute® Ready to Serve Chicken Rice Mix
1/3 cup cooked, diced chicken
1/4 cup sliced snow peas
1 Tbsp sliced red onion
2 Tbsps sesame-ginger salad dressing
2 cups salad greens
1 Tbsp sliced almonds
1/4 cup Mandarin orange segments

Steps:

Heat rice according to package directions. In medium bowl, combine rice, chicken, snow peas, onions and dressing; blend well. Serve on bed of salad greens and top with almonds and orange segments.
Cooks' notes:
You can adjust the amount of ingredients based on your tastes.

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.

WILD RICE CHICKEN SALAD

Wild Rice Chicken Salad image

"Juicy red grapes, crunchy cashews and water chestnuts and a touch of tarragon make this wild rice salad a big hit at our family reunion," reports Mary Ann Morgan of Powder Springs, Georgia. "I fix it often at home for potluck dinners."

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 7 servings.

Number Of Ingredients 12

Ingredients

2-1/2 cups cubed cooked chicken breast
3 cups cooked wild rice
1 can (8 ounces) sliced water chestnuts, drained
1/3 cup thinly sliced green onions
2/3 cup reduced-fat mayonnaise
1/3 cup fat-free milk
2 to 3 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon dried tarragon
1/8 teaspoon pepper
1 cup halved seedless red grapes
1/4 cup salted cashew halves

Steps:

In a large bowl, combine the chicken, rice, water chestnuts and green onions. In a small bowl, combine the mayonnaise, milk, lemon juice, salt, tarragon and pepper. Pour over chicken mixture; toss to coat. Cover and refrigerate for 2-3 hours. Just before serving, fold in grapes and sprinkle with cashews.

Nutrition Facts : Calories 303 calories, Fat 13g fat (2g saturated fat), Cholesterol 51mg cholesterol, Sodium 435mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 3g fiber), Protein 20g protein. Diabetic Exchanges

ASIAN-STYLE WILD RICE AND CHICKEN OR TURKEY SALAD

Asian-Style Wild Rice and Chicken or Turkey Salad image

Plan ahead the salad needs to chill for about 2 hours before serving. This will serve 3-4 people but can easily be doubled

Provided by Kittencalrecipezazz

Categories Chicken

Time 3h

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1/4 cup vegetable oil
3 tablespoons toasted sesame oil
3 tablespoons lemon juice
3 tablespoons soy sauce
1 tablespoon sugar
1/2 teaspoon ginger powder
1 teaspoon fresh minced garlic (optional)
1 1/2 cups cooked wild rice
2 cups chopped cooked chicken (or use turkey)
1/4 cup sliced water chestnuts (or to taste)
1 small onion, chopped
2 celery ribs, finely chopped
1 1/2 cups fresh snow peas (lightly steamed, or use frozen thawed)
salt and black pepper
1 cup crispy chow mein noodles (optional or to taste)
green onion, chopped

Steps:

For the dressing; whisk all ingredients together until the sugar is completey dissolved; let stand at room temperature for 45 minutes to blend flavors (or chill overnight) before using.
For the salad; Place the cooked wild rice, cooked chicken or turkey, water chestnuts, chopped onion, celery and snow peas in a large glass salad bowl; toss to combine.
Pour the dressing over; toss to combine well and chill for about 2 hours.
Just before serving, toss again and season with salt and black pepper.
Sprinkle with crispy noodles and green onions.
Delicious!

Nutrition Facts : Calories 497.3, Fat 32.3, SaturatedFat 5, Cholesterol 52.5, Sodium 876.2, Carbohydrate 29.9, Fiber 3.1, Sugar 6.4, Protein 23.4

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