Basmati Chicken Salad Recipes

JERK-STYLE CHICKEN WITH SPICED BASMATI RICE PILAF AND GREEN BEANS

Jerk-Style Chicken with Spiced Basmati Rice Pilaf and Green Beans image

Provided by Alex Guarnaschelli

Time 2h10m

Yield 8 servings

Number Of Ingredients 30

Ingredients

4 tablespoons (1/2 stick) unsalted butter, cut into pieces
2 tablespoons low-sodium soy sauce
1 tablespoon whole allspice
1 tablespoon whole black peppercorns
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
8 scallions, coarsely chopped
Leaves of 8 fresh thyme sprigs
6 large cloves garlic, halved
Zest and juice of 2 large limes
1 Scotch bonnet chile, stemmed, quartered and seeded
One 2-inch piece fresh ginger, peeled and finely grated (about 2 tablespoons)
1 whole chicken (3 1/2 to 4 pounds), cut into 10 serving pieces
Kosher salt
Canola oil, for the grill pan
Nonstick cooking spray
2 cups basmati rice
2 tablespoons unsalted butter
1/2 red onion, finely chopped
1 teaspoon whole cumin seeds
1/2 teaspoon cayenne
1 cinnamon stick
Kosher salt
Kosher salt
1/2 pound green beans, trimmed
1 tablespoon unsalted butter
Juice of 1 large lemon
1/3 cup honey
2 tablespoons red-wine vinegar
Kosher salt

Steps:

Preheat the oven to 375 degrees F.
For the chicken: put the butter, soy sauce, allspice, peppercorns, cinnamon, nutmeg, scallions, thyme, garlic, lime zest and juice, chile and ginger in a food processor and pulse, stopping to scrape down the sides as necessary with a rubber spatula, until a paste forms.
Arrange the chicken pieces on a baking sheet, rub with the marinade and generously sprinkle with salt. Let marinate for 20 to 30 minutes at room temperature.
Heat a cast-iron grill pan over medium-high heat and brush lightly with canola oil.
Place the chicken skin-side down on the grill pan. Reserve any leftover marinade on the baking sheet to use later. Cook until slightly charred and marked, flipping halfway through, 5 to 8 minutes total (the chicken will not be fully cooked, it will finish cooking in the oven).
Set a wire rack on a rimmed baking sheet and spray with nonstick cooking spray. Arrange the chicken skin-side up on the rack, leaving ample space between each piece. Top the chicken with the reserved marinade from the baking sheet and bake until the internal temperature reaches 165 degrees F, 15 to 20 minutes.
For the rice: Put the rice in a large bowl, cover with 4 cups cold water and soak for 30 minutes. Strain well, reserving the soaking liquid.
Heat a medium skillet over medium. Add the butter and onions and cook until they are translucent but not brown, 3 to 5 minutes. Stir in the cumin seeds, cayenne and cinnamon stick and toast for about 1 minute. Add the drained rice and stir gently until lightly toasted, about 1 minute. Add the reserved soaking water and gently stir. Bring to a boil, then reduce to a gentle simmer. Simmer, uncovered, until the water has been absorbed, about 10 minutes. Cover the pan and turn off the heat. Let rest for about 10 minutes, then season with salt and fluff with a fork. Remove the cinnamon stick.
For the green beans: fill a large bowl with ice water and set a colander inside the ice bath. Fill a medium pot with water and bring to a boil. Add a generous handful of salt. (The water should taste like sea water.) Add the green beans and cook until bright green and crisp-tender, 2 minutes. Remove with a slotted spoon to the colander ice bath.
When ready to serve, melt the butter in a large skillet over medium heat and toss in the beans to warm them gently. Top with the lemon juice and a sprinkle of salt.
For the honey glaze: Simmer the honey in a medium saucepan over medium heat until it foams and turns golden brown, 3 to 5 minutes. Remove from the heat, add the vinegar and return the pan to the stove. Simmer 2 to 3 minutes more to allow the vinegar and honey to cook together. Season with salt and set aside.
Place a large spoonful of rice on each plate and arrange the chicken and green beans around each portion. Drizzle the chicken with the honey glaze.

BASMATI CHICKEN SALAD

Basmati Chicken Salad image

From Cooking Light. Per 1 cup serving: 397 calories, 10.1 g fat, 22.8 g protein, 57.4 g carb, 8.5 g fiber, 40 mg cholesterol.

Provided by ratherbeswimmin

Categories Chicken Breast

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

1 1/2 cups water
1 cup uncooked basmati rice
3 garlic cloves, minced
2 cups shredded rotisserie cooked boneless skinless chicken breasts
1/2 cup thinly sliced green onion
1/4 cup chopped drained sun-dried tomato packed in oil
1 teaspoon grated lemon rind
1 (15 1/2 ounce) can chickpeas, rinsed and drained
1 (14 ounce) can artichoke hearts, drained and coarsely chopped
1/4 cup fat-free chicken broth
3 tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil
1 teaspoon Dijon mustard
3/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon dried oregano

Steps:

To make the salad:Bring the water to a boil in a 3 quart saucepan; add in rice and garlic.
Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
Remove from heat and let stand for 5 minutes.
Transfer rice to a large bowl.
Add in chicken and next 5 ingredients; stir gently to combine.
To make the dressing: mix together all the dressing ingredients, stirring with a whisk.
Drizzle over rice salad mixture, tossing gently to coat.

Nutrition Facts : Calories 390.9, Fat 11.1, SaturatedFat 1.8, Cholesterol 39.7, Sodium 650, Carbohydrate 51.2, Fiber 10.7, Sugar 1.4, Protein 23.1

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