Asian Style Wild Rice And Chicken Or Turkey 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.

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

WILD RICE SALAD IN ASIAN VINAIGRETTE

Wild Rice Salad in Asian Vinaigrette image

An interesting fact is that wild rice isn't actually rice, but a seed that is produced by some types of aquatic grasses in North America. There are many benefits, one of which is that these seeds contain high levels of antioxidants which neutralize free radicals. Free radicals are the by-products of cellular metabolism and they have the potential to turn healthy cells cancerous. Wild rice has a substantial amount of Vitamin C which repairs cells, tissues, organs and gives the immune system a boost. It has high levels of fibre which clears out bad cholesterol and also aids the digestive system. We think there are enough reasons here to go wild!

Provided by hello

Categories Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

100 g wild rice, uncooked
100 g apples, thinly sliced
100 g arugula or 100 g rocket
100 g cherry tomatoes, cut in half
50 g sliced almonds
30 g shallots, minced
30 ml lime juice
30 ml maple syrup
20 ml soy sauce, low sodium (gluten-free optional)
30 ml sesame oil
1 tablespoon cilantro, chopped
1 tablespoon mint, chopped

Steps:

Cook rice according to package directions. Cool and fluff with a fork.
Whisk the ingredients for the vinaigrette in a bowl.
Toss all ingredients with the vinaigrette.
Season with salt and pepper if needed.

Nutrition Facts : Calories 190.1, Fat 8.8, SaturatedFat 1, Sodium 235.6, Carbohydrate 25, Fiber 3.3, Sugar 8.3, Protein 5.5

ASIAN WILD RICE CASSEROLE

Asian Wild Rice Casserole image

Here's a fun way to jazz up wild rice. Soy sauce and chicken bouillon add plenty of flavor, while celery, mushrooms and water chestnuts help dress it up. "My husband and two adult children love this delicious side dish," comments Joyce Bodle, Enumclaw, Washington. "It's convenient, too, because you can make it a day ahead."

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 8 servings, 3/4 per serving.

Number Of Ingredients 11

Ingredients

2 tablespoons cornstarch
1 cup water
1/4 cup reduced-sodium soy sauce
1 teaspoon reduced-sodium chicken bouillon granules
2 cups sliced celery
1 medium onion, halved and sliced
1 cup sliced fresh mushrooms
2 tablespoons canola oil
2 cups coarsely shredded cabbage
1 can (8 ounces) sliced water chestnuts
2 cups cooked wild rice

Steps:

Combine the cornstarch, water, soy sauce and bouillon until blended. In a nonstick skillet, saute the celery, onion and mushrooms in oil for 8 minutes. Add cabbage and saute for 2-3 minutes longer or until cabbage is just crisp-tender; stir in water chestnuts., Stir soy sauce mixture and add to the skillet. Bring to a boil; cook and stir over medium heat for 2 minutes or until thickened. Stir in rice., Pour into an 11x7-in. baking dish coated with cooking spray. Cover and bake at 350° for 25-30 minutes or until heated through.

Nutrition Facts : Calories 121 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 391mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

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