Best 7 Twice As Nice Chicken And Rice Salad Nigel Recipes

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.

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.

RICE A RONI™ SALAD

Steps:

• Prepare rice mix as directed on package and chill.
• To the cooked rice, add the green onions, water chestnuts, celery, chicken, mayonnaise, Worcestershire sauce and salt and pepper to taste. Mix well, chill and serve.

TWICE-AS-NICE CHICKEN AND RICE SALAD (NIGEL)

Steps:

• 1. Preheat the oven to 200C/400F/Gas 6. 2. Roast the chicken breasts on a baking tray for 25-30 minutes with the lemon juice, olive oil, garlic cloves and a little salt and pepper. Set aside to cool. 3. Wash the rice thoroughly - I do this three times, but that is probably more than is truly necessary. Put it into a heavy-based saucepan, tuck in the cinnamon stick, the lightly crushed cardamom pods and the garlic clove. Cover the rice with water to come a couple of centimetres above the rice. Salt lightly, then place over a high heat and bring to the boil. 4. As soon as the water starts to boil, turn the heat down to a simmer and cover with a tightly fitting lid. Cook until the rice is tender but still toothsome - about 10-15 minutes. It is cooked when the water has disappeared and there are several small holes in the surface of the rice. Remove and set aside. 5. Cut the cooked chicken breasts into thick pieces and tip into a bowl. Chop the pistachios. Scatter the pistachios and sultanas over the chicken. Slice the dried apricots and stir them through the chicken. Stone the cherries and add them to the dish with some roughly chopped dill and parsley. Remove the cinnamon stick and gently fold the rice into the chicken. Take care not to over-mix. 6. To make the yoghurt sauce, chop the mint and stir it into the yoghurt with the ground cinnamon in a small bowl. Spoon the sauce over the rice as you serve.

CURRIED CHICKEN AND RICE SALAD

Steps:

• Heat 2 tablespoons oil in heavy large skillet over medium heat.
• Add onion and curry powder and sauté 5 minutes.
• Add chicken and sauté until cooked through, about 4 minutes.
• Transfer to large bowl and cool.
• Mix in rice, peas, bell peppers, raisins and cilantro.
• Whisk remaining 3/4 cup oil, vinegar and cumin in small bowl to blend.
• Add enough dressing to salad to season to taste; toss well.

INDIAN RICE SALAD WITH CHICKEN

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.

HOT CHICKEN AND RICE SALAD

Steps:

• In a large bowl, combine the first nine ingredients. Combine mayonnaise and soup; toss with chicken mixture. Spoon into a 2-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 30 minutes.