INDIAN RICE SALAD WITH CHICKEN
Raid the fridge and rustle up this hearty yet healthy salad with pulses, nuts, tikka chicken and a mango curry dressing
Provided by Sarah Cook
Categories Lunch
Time 40m
Number Of Ingredients 15
Steps:
- Cook the rice following pack instructions but add the turmeric and 1 tsp curry powder to the cooking water. Drain well and spread on a tray lined with kitchen paper to cool.
- Meanwhile, finely chop the coriander stalks and whisk with all the other dressing ingredients, plus seasoning.
- Tip the rice into a big mixing bowl. Using a fork, break up any large lumps, then mix in the cashews, cucumber, onion, coriander leaves, pomegranate seeds, beans and chicken. Pour over the dressing and lightly stir in, then cover and keep in the fridge. Eat over the next 2 days (as long as it's within the chicken use-by date). Keep a big spoon in the bowl so kids can easily help themselves. Top with a dollop of yogurt and add a handful of poppadum crisps, if you like.
Nutrition Facts : Calories 473 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 20 grams protein, Sodium 0.4 milligram of sodium
CALCUTTA CHICKEN SALAD FROM THE STEINBECK HOUSE
This wonderful salad is served at the Steinbeck House in Salinas, California where author John Steinbeck was born. A lovely luncheon recipe! Serve on lettuce lined plates or on circles of peeled cantaloupe with lettuce leaves. From 'World Wide Recipes' cookbook. http://www.steinbeckhouse.com/
Provided by BecR2400
Categories Chicken
Time 25m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Stir together all ingredients, except garnishes, very gently, smoothing out top.
- Cover with plastic wrap and refrigerate overnight.
- Serve on lettuce lined plate or on circles of peeled cantaloupe with lettuce leaves.
- Garnish as desired. Serve as a main dish with bread.
Nutrition Facts : Calories 350.1, Fat 21.4, SaturatedFat 6, Cholesterol 27.1, Sodium 224.9, Carbohydrate 33, Fiber 3.2, Sugar 19.3, Protein 10.7
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
CALCUTTA CHICKEN SALAD
Make and share this Calcutta Chicken Salad recipe from Food.com.
Provided by Talal B.
Categories Curries
Time 15m
Yield 8 cups, 16 serving(s)
Number Of Ingredients 12
Steps:
- Rip chicken into bite size pieces.
- Mix mayo, chutney, curry powder, and any or all of the optional ingredients.
- Combine with chicken and enjoy!
Nutrition Facts : Calories 141.1, Fat 10.1, SaturatedFat 2.2, Cholesterol 38.1, Sodium 150.5, Carbohydrate 1.6, Fiber 0.2, Sugar 0.6, Protein 10.4
MARTHA'S RICE SALAD
Make and share this Martha's Rice Salad recipe from Food.com.
Provided by Lori Mama
Categories White Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place cooked rice in medium bowl and keep warm.
- Mix together red onion and vinegar in a small bowl.
- Let sit 5 minutes; strain onion in a sieve, discarding vinegar.
- Place lemon juice, oil, garlic, salt and pepper to taste in another small bowl, and whisk to combine.
- Drizzle lemon mixture over warm rice.
- Add reserved onion, dill, and lemon zest; toss to combine.
- Serve.
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