How to cook chicken salad with breast and rice. Awesome rice salad with chicken Chicken salad with rice

ne-dieta.ru

Ingredients

60 g white rice;
4 eggs;
250 g crab sticks;
1 cucumber;
½ red onion;
120 g canned corn;
several sprigs of parsley or dill;
salt - to taste;
3 tablespoons of mayonnaise.

Preparation

Boil the rice. Hard boil the eggs, cool and peel. Cut eggs, crab sticks, cucumber and onion into small cubes. Add rice, corn, chopped herbs, salt and mayonnaise and stir.

russianfood.com

Ingredients

70 g white rice;
200–250 g chicken fillet;
2–3 red bell peppers;
100–150 g canned or frozen green peas;
salt - to taste;
a handful of olives;
a few green onions;
several sprigs of dill;
2–3 tablespoons olive oil;
1 tablespoon white wine vinegar;
1 teaspoon grainy mustard;

Preparation

Boil the rice until done. Place the peppers on a baking sheet lined with foil. Place in an oven preheated to 200°C for 25–30 minutes. Cool the peppers, peel them from skin and seeds and cut them into small cubes. Cut the cooled chicken into the same pieces.

If using frozen peas, cook them in boiling salted water for a few minutes until soft. Then chill in ice water to preserve the vibrant color. Cut the olives into small pieces and chop the herbs.

Place all prepared ingredients in a bowl. Mix oil, vinegar, mustard, salt and pepper. Season the salad with the resulting mixture.

Ingredients

150 g arborio rice or other white rice;
salt - to taste;
2 eggs;
a handful of olives;
200–250 g cherry tomatoes;
250 g canned tuna;
250 g canned corn;
3 tablespoons olive oil;
ground black pepper - to taste.

Preparation

Boil the rice in salted water. Boil the eggs hard, cool and peel. Cut the eggs and olives into large pieces. Cut the tomatoes in half. Lightly mash the tuna with a fork.

Place rice, eggs, olives, tomatoes, corn and tuna in a bowl. Add lemon juice, oil, salt and pepper and toss the salad. Put it in the refrigerator for a couple of hours, then it will become even tastier.

4. Layered salad with rice, salmon, avocado and cheese

Photo: vkuslandia / Shutterstock

Ingredients

50 g white rice;
salt - to taste;
200 g lightly salted salmon;
60 g hard cheese;
100 g curd cheese;
3 tablespoons of mayonnaise;
several sprigs of dill;
½ lemon.

Preparation

Boil the rice in salted water. Cut the salmon into small cubes. Grate the hard cheese on a coarse grater and mix half of it with the cream cheese. Add two tablespoons of mayonnaise and chopped dill and stir.

Cut the avocado into small cubes and sprinkle with lemon juice to prevent them from browning. Layer the salad in the following order: half the fish, rice, avocado, curd mixture, remaining fish, mayonnaise and hard cheese.

marthastewart.com

Ingredients

180 g brown rice;
salt - to taste;
1 bay leaf;
30 g pine nuts;
2 teaspoons olive oil;
2 small onions;
3–4 cloves of garlic;
4 medium beets;
2 teaspoons finely grated lemon zest;
several sprigs of parsley;
60 g soft goat cheese.

Preparation

Boil the rice in salted water with the addition of bay leaf. Place the nuts in a frying pan with heated oil and fry, stirring, for about 5 minutes over medium heat. Place on a plate.

Reduce heat slightly and place finely chopped onion and garlic into the pan. Cook for approximately 8 minutes. Meanwhile, cut the beets into medium cubes. Add it to the vegetables, season with salt and pepper. Cover and cook, stirring occasionally, 25 minutes. If the beets stick to the pan, add a little water.

Mix the roast, rice, half the nuts, lemon zest and almost all the chopped parsley. Cool the salad and sprinkle with nuts, crumbled cheese and parsley.

thefigtreeblog.com

Ingredients

180 g long grain white rice;
100–120 g chopped walnuts;
1–2 cucumbers;
several sprigs of dill;
several sprigs of mint;
1 lemon;
1 tablespoon apple cider vinegar;
1 tablespoon tahini (recipe is in);
salt - to taste;
ground black pepper - to taste;
½ teaspoon sugar or honey.

Preparation

Boil the rice. Roast the nuts in a dry frying pan for 5 minutes. Cut the cucumber into cubes, chop the dill and mint leaves.

Combine the juice of half a lemon, oil, vinegar, tahini, salt, pepper, sugar or honey. Add the prepared ingredients with dressing and stir. Pour the remaining lemon juice over the salad and leave for 10 minutes to release the aroma.

namenu.ru

Ingredients

140 g canned tuna;
2 tablespoons olive oil;
1–2 tablespoons lemon juice;
salt - to taste;
ground black pepper - to taste.

Preparation

Boil the rice. Mash the tuna with a fork. Cut the cucumbers into small cubes. Add oil, lemon juice, salt and pepper to the prepared ingredients and stir.

taste.com.au

Ingredients

180 g brown rice;
100 g cashews;
300 g white grapes;
150 g feta;
½ small red onion;
2 tablespoons lemon juice;
2 tablespoons olive oil;
salt - to taste;
ground black pepper - to taste;
½ bunch of parsley.

Preparation

Boil the rice. Place cashews on a baking sheet and place in an oven preheated to 180°C for 3-5 minutes. The nuts should be lightly browned. You can also fry them in a dry frying pan.

Cut the grapes in half and remove the seeds, if any. Cut the feta into medium cubes and the onion into small cubes.

Mix lemon juice, oil, salt and pepper. Pour half of the dressing over the rice and stir well. Add grapes, feta, onion, chopped parsley leaves and cooled nuts. Pour over the remaining dressing and stir.

povarenok.ru

Ingredients

100 g long grain white rice;
200 g chicken fillet;
salt - to taste;
2 eggs;
1 cucumber;
100 g prunes;
100 g hard cheese;
a few tablespoons of mayonnaise.

Preparation

Boil rice and chicken until done. Salt the rice. Boil hard-boiled eggs. Cut the cucumber, prunes, cooled eggs and chicken into small cubes. Grate on a fine grater.

Layer the salad in the following order: rice, chicken, prunes, cucumber, eggs and cheese. Lubricate each layer, except the last one, with mayonnaise. Place the salad in the refrigerator for 1-2 hours.

Ingredients

180 g brown rice;
2 red bell peppers;
2 carrots;
½ bunch of green onions;
1 bunch of basil;
4 tablespoons apple cider vinegar;
2 teaspoons sesame oil;
2 teaspoons honey;
2–3 tablespoons of soy sauce;
ground black pepper - to taste.

Preparation

Boil the rice. Cut the pepper into medium cubes. Grate the carrots using a Korean carrot grater. Chop the onion with a knife and tear the basil with your hands.

Mix vinegar, oil, honey and soy sauce. Pour the dressing over the salad, season with pepper and toss.

Calories: Not specified
Cooking time: Not specified

The combination of chicken and rice can easily be called a culinary classic. It is especially applicable to Oriental dishes.
The salad is made from chicken breast, but if you don’t like it because it’s dry, you can use a leg or thigh for cooking.

Salad with chicken and rice - recipe with photo.
Ingredients:
- 100 g chicken fillet;
- 50 g rice cereal;
- 1 pickled cucumber;
- half an onion;
- 3 tbsp. canned peas;
- 50 g hard cheese;
- several sprigs of dill;
- 2 tbsp. vegetable oil;
- salt;
- ground black pepper.

Step-by-step recipe with photos:

1. Rinse the chicken and cover with cold water. Add a little salt. Cook for 20 minutes (if boneless fillet), or 30-40 minutes (if boneless chicken). Cool the finished meat and cut into small pieces. Also, instead of boiled chicken, you can take smoked chicken - with it, chicken salad with rice will be more nutritious and with a more pronounced taste.

2. Cut the onion into half rings 1-2 mm thick.

3. Prepare rice. Rinse the cereal in several waters. Pour in fresh water (it should be twice as much as the cereal), add a tablespoon of vegetable oil, and stir. Place on the lowest heat possible and cover the pan with a lid. Cook until the rice has absorbed all the water and is soft enough. It is recommended to cook cereals in a thick-walled container; it distributes heat better.

4. Rinse canned green peas from marinade. Green frozen peas should be immersed in boiling water for 5 minutes without defrosting first. After this, the product can be used to make salad, just like canned one.

5. Cut the pickled cucumber into cubes. Drain the liquid.

6. Cut hard cheese into cubes. To prevent the cheese from sticking to the knife, moisten the blade with cold water - this is much more convenient.

7. Combine cheese, peas, cucumber, rice, chicken, onion. Drizzle with vegetable oil. Add salt and pepper. Add finely chopped dill. Mix everything. Chicken and rice salad is ready.

It turns out very juicy and aromatic

Chicken and rice salad is easy to prepare and quite tasty. It is prepared from available products, namely:

1 boiled fillet;
green onion feathers;
250 grams of rice, boiled until tender (it is better to take long-grain cereals, which hold their shape well and do not turn into porridge);
100 grams of peas from a jar;
2 cucumbers;
200 grams of mayonnaise;
salt and pepper.

First, let's prepare the cucumbers - peel them, wash them and cut them into small cubes.

We wash the green onions, lightly dry them and chop them, then transfer the greens to a plate along with the cucumber.

If desired, parsley is added to the recipe - a small bud is chopped and added to the main ingredients.

Finely chop the fillet, which should be boiled and cooled in advance.

Pour the marinade off the peas and place it on a plate along with the meat and pre-boiled cereal.

Sprinkle the food with salt, pepper, season with mayonnaise and leave the dish to steep for 3-5 hours in a cold place.

The salad with chicken and rice is ready and can be served to the table.

Recipe 2

Chicken salad with rice requires the following set of ingredients:

2 chicken breasts;
1 can of corn in its own juice;
150 grams of boiled rice;
half a can of pineapples;
mayonnaise and salt.

We wash the fillet, transfer it to a saucepan and cook until tender. To prevent the meat from losing its juiciness, it should be cooked for 20 minutes after boiling.

As soon as the breast is cooked, remove it from the boiling water and cool. Then we cut into small pieces or sort into thin fibers.

Lightly dry the pineapple and cut into pieces.

Drain the liquid from the corn and place it in a bowl along with the rest of the ingredients in the recipe. Season them with mayonnaise, add a little salt and serve.

To ensure that there is no liquid in the dish, there is no need to leave it to steep, otherwise juicy foods will release juice.

Recipe 3

Salad with rice, chicken and corn is prepared from the following products:

400 grams of chicken fillet;
200 grams of long grain rice;
half a can of corn;
a piece of cheese;
half a can of pineapples;
celery (1 stalk);
a pinch of cinnamon;
3 spoons of cheese sauce and sour cream;
a pinch of powdered sugar.

Boil the chicken fillet in slightly salted water until tender, then cool and finely chop.

Finely chop the pineapples, first draining the juice (if you decide to take fresh fruit, peel it, then chop the middle, as it is softer).

Three cheese on a grater.

We clean the celery, wash it and cut it into slices.

In a deep salad bowl, mix all the products included in the recipe (boil the rice in advance and cool).

Sprinkle the ingredients with cinnamon, powder, sour cream and sauce. Mix the dish and serve with any side dish.

Recipe 4

Salad with chicken and rice - necessary ingredients for preparation:

100 grams of rice;
1 breast;
2 eggs;
½ can of mushrooms;
any fresh herbs;
4 tablespoons of peas from a jar;
mayonnaise and salt.

Boil the meat the same way as eggs and rice. The food water needs to be slightly salted. As soon as the cereal is cooked, put it in a deep plate.

Finely chop the mushrooms, after draining the marinade from them. Finely chop the fillet, and then mix all the ingredients included in the recipe along with the cereal.

Add mayonnaise to the plate, then mix the products thoroughly. The dish is decorated with chopped herbs.

Recipe 5

Salad with chicken and rice turns out to be delicate in taste - to prepare it you will need:

a glass of cereal that needs to be boiled;
teaspoon curry;
a little olive oil;
350 grams of boiled fillet;
3 chicken eggs;
salt and pepper;
5-7 tablespoons of mayonnaise;
5 walnuts.

Boil the cereal until tender, adding a little salt and curry to the water. It is advisable to fry it before cooking, and after cooking, let it stand for 15 minutes in a warm place. Then we transfer it to a salad bowl, first loosening it with a fork.

We clean the eggs and chop them finely.

Cut the breast into small cubes, and then put the slices in a salad bowl.

Pour mayonnaise over the ingredients, add salt and mix the dish well. As soon as the salad with chicken and rice is infused, serve it to the table.

To prepare an original and tasty appetizer for the holiday table, it is not necessary to have expensive and exotic products on hand.

Salad with rice and chicken is a tasty and easy-to-prepare dish that will fit perfectly into a holiday menu and is in no way inferior in appearance and taste to a restaurant appetizer. To prepare a hearty dish, you need to have high-quality and suitable ingredients, especially you need to choose the right rice.

How to choose rice for salad and what kind

There are many types of rice, but one or another type of rice grain is suitable for each dish. To make the salad great, we will tell you which rice is best suited for these purposes.

Round rice

The most suitable rice for making salad is round. Boiling it is quite simple and quick, and when finished it is perfect for puff salads. You need to buy rice in transparent packaging, this is the only way to determine the quality of the product. The grains must be the same size and must be whole.

If the package contains a lot of broken grains, then the rice will not be boiled well.

Parboiled rice

Parboiled light rice is very tasty and also suitable for salads. Steamed rice grains go well with both salty and sweet ingredients.

After cooking, the rice turns out fluffy and very tasty.

To ensure that the cereal keeps its shape after boiling, brush the grains with vegetable or olive oil and keep covered for a while.

Brown rice

For a salad with chicken and seafood, brown rice is suitable. Its excellent taste will complement the taste of the products.

Also, a salad with brown rice looks very aesthetically pleasing and beautiful. At a festive feast, such a treat will always be the center of attention.

Quality rice

In any case, you need to choose high-quality cereals. Be sure to pay attention to the production date and shelf life. In appearance, expired cereals are no different from good ones. But after you boil the rice, it will be impossible to eat it.

If you buy rice by weight, you can determine the freshness of the product by the smell.

The pleasant floury aroma speaks in favor of rice, but the musty and slightly pungent smell immediately makes it clear that the product is of dubious quality. The rice storage conditions may have been violated.

Homemade chicken breast and rice salad recipe

Ingredients

— 250 g + -
- 2 pcs. + -
- 4 things. + -
- 0.5 tbsp. + -
- 3 tbsp. l. + -
- 2 pcs. + -
Green onions – 20 g + -
Lettuce leaves - 5 pcs. + -
- taste + -
- taste + -
— 120 g + -

How to make your own unusual salad with chicken and boiled rice

Chicken and rice salad is best prepared with vegetables. A balance of fresh or canned food with rice can do wonders for the flavor of the dish.

If desired, you can replace the product specified in the recipe at your discretion. Rice salads with meat can be seasoned with either oil or homemade mayonnaise.

Wash the chicken fillet well and place in a small saucepan. Pour water over the meat, add salt and pepper and boil the breast until tender. Be sure to skim off any foam during cooking. Then remove the meat from the broth and cool.
Before preparing the salad, place the boiled rice in the refrigerator for 20-30 minutes.
Wash the tomatoes, peppers and lettuce leaves well. Place the tomatoes in a small bowl and pour boiling water over them. Then remove the skin from each tomato and cut into thin slices.
Peel the pepper from seeds and cut into strips together with the salad.
Peel the boiled eggs and wash them along with the green onions. Using a sharp knife, chop both products very finely.
Cut the cooled chicken meat into strips or small cubes.
Combine all chopped ingredients and rice in one container, add salt and pepper. Season the salad with mayonnaise and mix well.
Place the treat in deep portioned salad bowls and sprinkle canned green peas on top.

Serve the salad immediately to the table; if desired, garnish the dish with fresh herbs or olives.

Salad with smoked chicken and rice “Tropics”: a simple recipe

Smoked chicken is an excellent option for preparing a salad with boiled rice. You can make an unusual and incredibly tasty snack with the participation of fruits. The combination of meat and fruit is very successful. Prepare such a treat at least once, and not a single holiday will pass without its participation.

Ingredients

Long grain rice - 100 g;
Smoked breast - 200 g;
Oranges - 2 pcs.;
Canned pineapple - 40 g (two rings);
Walnuts - 2 tbsp. l.;
Lemon juice - 2-3 tbsp. l.;
Olive oil - 3 tbsp. l.;
Parsley - 10 g.

Making a festive salad from smoked chicken breast with rice

Rinse the rice grains well in cold water several times. Then place it in a saucepan, fill it with water 1:3 (rice - 1, water - 3). Boil until tender with a pinch of salt.
Wash the smoked chicken breast well in warm water and dry. Cut the meat into long strips or thin slices.
Wash and peel the oranges. Separate each slice, carefully remove the grains and cut the fruit into small cubes.
Cut the pineapple rings into squares. Grind the walnuts in a blender or coffee grinder.
Combine meat, rice and chopped fruit in one bowl. Season the salad with lemon juice and olive oil. Mix well and place in a wide salad bowl.
Wash the parsley branches well, shake off and finely chop. Sprinkle the finished salad with chopped nuts and parsley.

Salad with rice and chicken is an excellent treat for any feast, because it can be prepared in completely different ways. Choose the one that suits you and surprise your loved ones every day.