Chicken Or Shrimp Rice Salad Recipes

SHRIMP & CHICKEN WITH RICE

Shrimp & Chicken With Rice image

Make and share this Shrimp & Chicken With Rice recipe from Food.com.

Provided by PdxBarb

Categories Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

12 ounces boneless skinless chicken breasts
8 ounces baby shrimp
1 cup white rice
2 cups water
2 teaspoons chicken bouillon
1 cup flour
2 tablespoons oil
2 tablespoons soy sauce or 2 tablespoons Braggs liquid aminos
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon parsley
1/4 teaspoon italian seasoning
1 dash salt
pepper

Steps:

Cook rice in water with chicken bouillon for 20 minutes or until done. Put on the side.
Cut chicken breast into thumb size pieces.
Put flour and spices into small bowl. You can change amounts or types of spices to your taste. Mix the flour and spices together.
Heat oil in skillet.
Put chicken pieces in flour and dredge them till covered. Put into heated oil in skillet.
Cook chicken till no longer pink in color.
Add frozen salad shrimp. These should be the ones that come 100 to a pound. You can add more if you really like shrimp.
Add soy sauce or Braggs Liquid Aminos to the skillet. The flour, water from the shrimp and soy sauce form a thin sauce.
Cook down till shrimp are hot and sauce is thin.
Put rice on plate. Add chicken and shrimp mixture. Mix so the sauce is stirred well into the rice.

SHRIMP RICE SALAD

Shrimp Rice Salad image

This easy-to-prep salad is perfect to take to luncheons or bridal showers-and it makes a refreshing meal on a hot day. It's just as tasty with chicken for non-seafood lovers. -Joyce Pappert, Mars, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8 servings

Number Of Ingredients 14

Ingredients

1 pound cooked medium shrimp, peeled and deveined
1 package (10 ounces) frozen peas, thawed
3 cups cooked rice
1-1/2 cups chopped celery
1/4 cup chopped onion
1/2 cup vegetable oil
3 tablespoons cider vinegar
2 tablespoons brown sugar
1 tablespoon soy sauce
2 teaspoons curry powder
1/2 teaspoon celery seed
1/2 teaspoon salt
Leaf lettuce
Cherry tomatoes, optional

Steps:

In a bowl, combine the first five ingredients; toss gently. In a jar with a tight-fitting lid, combine the oil, vinegar, brown sugar, soy sauce and seasonings; shake well. Add to shrimp mixture; toss. Cover and refrigerate for several hours or overnight. Serve on lettuce; garnish with tomatoes if desired.

Nutrition Facts : Calories 307 calories, Fat 15g fat (2g saturated fat), Cholesterol 86mg cholesterol, Sodium 408mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 3g fiber), Protein 16g protein.

CHICKEN OR SHRIMP RICE SALAD

Chicken or Shrimp Rice Salad image

A great summer rice salad, with a tasty dressing, and wonderful way to use that leftover rice. Cooking time is for chicken or shrimp.

Provided by Kittencalrecipezazz

Categories White Rice

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 lb cooked chicken breasts, diced (any amount you wish) or 1 lb cooked shrimp
1 (10 ounce) package frozen peas, thawed
3 cups cooked white rice or 3 cups cooked brown rice, cold
1 1/2 cups chopped celery
1/4 cup chopped onion
salt & freshly ground black pepper, to taste (I use seasoned salt)
1/2 cup vegetable oil or 1/2 cup canola oil
3 tablespoons cider vinegar
2 tablespoons brown sugar
1 tablespoon soy sauce
2 teaspoons curry powder
1/2 teaspoon celery seed

Steps:

In a bowl, combine the first 5 ingredients, toss gently.
In a jar combine all dressing ingredients, shake well.
Add to chicken or shrimp mixture, mix well.
Season with salt and pepper to taste.
Cover and refrigerate 4 or more hours, to combine the flavors.

Nutrition Facts : Calories 745, Fat 36.9, SaturatedFat 6.2, Cholesterol 95.2, Sodium 446, Carbohydrate 59.5, Fiber 4.5, Sugar 11.7, Protein 41.8

THAI CHICKEN AND SHRIMP NOODLE SALAD

Thai Chicken and Shrimp Noodle Salad image

Lots of fresh herbs and plenty of lime juice make this summery noodle salad super refreshing.

Provided by Jill Dupleix

Categories Chicken Citrus Fish Herb Nut Onion Pasta Pepper Tomato Vegetable Healthy Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 20

Ingredients

2 tablespoons fresh lime juice
2 tablespoons fish sauce* (such as nam pla or nuoc nam)
2 tablespoons Asian sweet chili sauce*
1 tablespoon vegetable oil
1 tablespoon sugar
9 ounces (250 grams) bean thread noodles**
12 cherry tomatoes, halved
12 cooked peeled deveined medium shrimp
1 1/2 cups shredded cooked chicken
1 1/2 cups bean sprouts (about 3 1/2 ounces), rinsed
1/2 English hothouse cucumber, very thinly sliced (about 1 cup)
1/2 cup lightly packed fresh mint leaves
1/2 cup lightly packed fresh basil leaves, torn if large
1/2 cup lightly packed fresh cilantro leaves
1/3 cup thinly sliced shallots
1 red jalapeño chile with seeds, sliced into thin rings
2 tablespoons chopped toasted peanuts
1 lime, cut into 6 wedges
*Available in the Asian foods section of most supermarkets and at Asian markets.
**Clear dried noodles (also known as cellophane or transparent noodles); available in the Asian foods section of some supermarkets and at Asian markets.

Steps:

Whisk first 5 ingredients in large bowl to blend. DO AHEAD Dressing can be prepared 2 hours ahead. Let stand at room temperature.
Place noodles in another large bowl. Cover with boiling water. Let stand until softened, about 4 minutes. Drain and rinse under cold water to cool; drain well. Insert scissors into noodles; cut several times. Transfer to bowl with dressing.
Add tomatoes and all remaining ingredients, except peanuts and lime wedges, to noodles; toss to coat.
Divide among 6 plates. Sprinkle with peanuts; garnish with lime wedges.

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