Best 6 Brown Rice Salad With Grilled Chicken Recipes
Brown rice salad with grilled chicken is a delicious and healthy summer meal that's perfect for any occasion. This dish combines the nutty flavor of brown rice with the smoky taste of grilled chicken, and fresh vegetables and herbs add a pop of color and flavor. The best part about this recipe is that it's incredibly versatile, so you can customize it to your liking. You can add different vegetables, herbs, and dressings to create a salad that's perfectly tailored to your taste.
Check out the recipes below so you can choose the best recipe for yourself!
BROWN RICE CHICKEN SALAD
"This is a wonderful salad to serve for dinner," writes Naomi Reed of McMinnville, Oregon. "Not only is it delicious, it's also very pretty." From sweet carrots and almonds to fresh cilantro and lime, this brings a lovely medley of flavors to the table.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the first eight ingredients. In another small bowl, combine dressing ingredients. Pour over rice mixture; toss to coat.
Nutrition Facts :
BROWN RICE SALAD WITH GRILLED CHICKEN
This delightful dish is nutritious, simple to fix and brightens up any buffet table. It's a terrific way to use up leftover chicken, and you can add veggies according to your family's liking. -Glenda Harper of Cable, Ohio
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 9 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 236 calories, Fat 11g fat (1g saturated fat), Cholesterol 26mg cholesterol, Sodium 295mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 3g fiber), Protein 12g protein.
MEXICAN BROWN RICE SALAD
Provided by Patrick and Gina Neely : Food Network
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the grill to medium-high heat.
- Brush corn with olive oil, and season with salt and pepper. Grill for 5 to 6 minutes, rotating on all sides, until the corn has some nice charred spots. Let cool and remove corn kernels from the cob.
- Add corn, brown rice, beans, red bell pepper, jalapeno, and green onions to a large bowl.
- In a smaller bowl, whisk together the olive oil, lime juice, cumin, garlic, cilantro, and salt and pepper. Fold dressing into the veggies and top with the crumbled cheese and toss.
Nutrition Facts : Calories 336 calorie, Fat 13 grams, SaturatedFat 3 grams, Cholesterol 3 milligrams, Sodium 422 milligrams, Carbohydrate 41 grams, Fiber 11 grams, Protein 16 grams, Sugar 5 grams
BROWN RICE SALAD WITH GRILLED CHICKEN
This dish is nutritious and is simple to fix. Great way to use up leftover chicken. I love making this for lunch. You can add whatever veggies you like.
Provided by bmcnichol
Categories One Dish Meal
Time 20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, combine the first six ingredients.
- In a jar with a lid, combine the vinegar, oil, lemon juice, salt and pepper and shake well.
- Pour over the rice mixture and toss to coat.
- Serve immediately or refrigerate.
Nutrition Facts : Calories 195.1, Fat 7, SaturatedFat 1.2, Cholesterol 29.8, Sodium 328.3, Carbohydrate 19.4, Fiber 2.1, Sugar 1.1, Protein 13
BROWN RICE SALAD
A delicious, nutty rice salad that is a meal on its own or fantastic to take to a BBQ as an impressive side dish.
Provided by JNS381
Categories Beginner Cook
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook brown rice until tender, allow to cool.
- To prepare the dressing put the ingredients into a large jar with a tight fitting lid and shake well. Put aside.
- In a large bowl add the rice and all other salad ingredients.
- Pour over the dressing and mix through. The flavours improve on standing as the rice soaks in the dressing. Enjoy!
GRILLED CHICKEN AND ASPARAGUS RICE SALAD
Provided by Marian Burros
Categories salads and dressings, main course
Time 1h
Yield 2 servings
Number Of Ingredients 13
Steps:
- Combine rice and 1 cup of water in a heavy-bottomed pot. Bring to a boil; cover and simmer, cooking for a total of 17 minutes, until liquid has been absorbed and rice is tender.
- Wash and dry chicken. Grill on both sides until cooked through, about 10 to 12 minutes.
- Meanwhile wash asparagus and trim off the tough ends. Steam the asparagus for 7 to 10 minutes, depending on thickness of stalks.
- Rinse the capers and chop coarsely. Mince the garlic. Pit the olives and chop coarsely. Combine the capers, garlic, olives, vinegar, oil and mustard, and whisk together.
- When asparagus is cooked, drain and cut into one-inch pieces; add to dressing.
- When chicken is cooked, cut into narrow julienne strips and cut each strip in half. Add to dressing.
- Wash, dry and chop basil, and stir in. Wash, trim and cut tomatoes into bite-size pieces, and stir in. Add the rice when it is cooked. Season with salt and pepper, and mix well.
Nutrition Facts : @context http, Calories 470, UnsaturatedFat 11 grams, Carbohydrate 51 grams, Fat 16 grams, Fiber 5 grams, Protein 31 grams, SaturatedFat 4 grams, Sodium 1008 milligrams, Sugar 7 grams, TransFat 0 grams
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the final dish. Choose ripe tomatoes, crisp cucumbers, and tender grilled chicken.
- Cook the rice perfectly: Brown rice can be tricky to cook, but it's worth the effort to get it right. Rinse the rice well before cooking, and use a ratio of 1 cup rice to 2 cups water. Bring the water to a boil, then reduce heat to low and simmer for 45 minutes, or until the rice is tender and fluffy.
- Grill the chicken evenly: To get perfectly grilled chicken, make sure your grill is hot before you start cooking. Brush the chicken with olive oil and season it with salt and pepper. Grill the chicken for 8-10 minutes per side, or until it is cooked through.
- Make the dressing ahead of time: The dressing for this salad can be made up to 2 days in advance. This will give the flavors time to meld and develop.
- Assemble the salad just before serving: This will prevent the rice from getting soggy. Add the grilled chicken, tomatoes, cucumbers, and red onion to a large bowl. Pour the dressing over the salad and toss to combine.
Conclusion:
This brown rice salad with grilled chicken is a healthy, flavorful, and satisfying meal. It's perfect for a summer picnic or potluck, or for a quick and easy weeknight dinner. With its combination of protein, carbohydrates, and vegetables, this salad is sure to please everyone at the table.
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