Puffed Rice Salad With Chicken Recipes

CHICKEN AND RICE SALAD

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.

CHICKEN AND RICE SALAD

Steps:

• In a large bowl combine the olive oil, lemon juice, lemon zest, salt and pepper.
• Add the cooked chicken, rice, celery, zucchini, onion, and parsley. Toss to combine well. Serve at room temperature.

PUFFED RICE SALAD WITH CHICKEN

Steps:

• Put the oil in a medium skillet over medium-high heat. When it's hot, add the chicken; sprinkle with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 5 to 10 minutes. Add the shredded coconut and curry powder. Cook, stirring to coat chicken, until curry is fragrant and coconut lightly toasted, a minute or two. Transfer to a large serving bowl; let cool for a few minutes.
• Add the remaining ingredients to the bowl, and toss well to combine. Taste and adjust the seasoning and let the salad sit for a few minutes (no more than 10) before serving.

ASIAN CHICKEN SALAD

Steps:

• Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, salad oil, and rice vinegar in a salad dressing carafe.
• To prepare the Chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet and fry them. They will puff up in the skillet, so only add a few at a time. As they begin to puff up, remove and drain them on paper towels. Be sure to cook long enough as the under cooked noodles will be like eating needles. Once cooked, add them to the salad mixture.
• In a large bowl combine the iceberg lettuce, cooked and shredded chicken, green onions and toasted sesame seeds. Let chill about 10 minutes, and just before serving add the cooked rice noodles. Serve in salad bowls and offer the dressing in a pourable container so your family can add as much dressing as they want. You can also pour the dressing over the top of the salad, toss, and serve immediately.

PUFFED RICE SALAD

Steps:

• Roughly chop the dates and green chili, as needed to grind in your blender.
• Blend the dates, green chili and salt with water to form a thick syrup.
• Mix all the ingredients.
• Serve as a snack or as a light dinner.

BROWN RICE SALAD WITH GRILLED CHICKEN

Steps:

• In a large bowl, combine the first eight ingredients. In a small bowl, whisk the vinegar, oil, lemon juice, salt and pepper. Pour over salad and toss to coat. Serve immediately or refrigerate. Serve in lettuce-lined bowls if desired.