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The Amazing Rice: Chicken Rice Salad

partysugar — Thu, 30 Oct 2008 10:15:54 -0700

Rice isn't just for dinner; the staple grain also makes a delicious lunch salad. In this healthy recipe the rice is mixed with roasted chicken and nuts. A fresh cranberry vinaigrette brightens up the flavor of the dish. Although this salad takes time, it makes a huge batch. Put it together while you cook Sunday dinner and the entire family can eat it for lunch during the week. It's a versatile recipe that's easily adaptable to your needs. Don't like hazelnuts? Stir in almonds. The day after Thanksgiving it would be an excellent way to use leftover turkey and cranberry sauce. To look at the recipe, read more.

Chicken and Rice Salad With Cranberry Vinaigrette
From Food and Wine

Ingredients

1/4 cup hazelnuts
1/4 cup fresh cranberries
1/2 cup cranberry juice cocktail
1 tablespoon honey
1 teaspoon red wine vinegar
Sea salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
Four 4-ounce skinless, boneless chicken breast halves
2 medium oranges
2 cups cooked rice
4 scallions, thinly sliced
1/3 cup chopped flat-leaf parsley
1/4 cup dried cranberries

Directions

Preheat the oven to 350°.
In a pie plate, toast the hazelnuts for 12 minutes, or until fragrant and browned. Transfer the nuts to a kitchen towel and let cool completely, then rub the nuts together in the towel to remove the skins. Coarsely chop the hazelnuts.

Increase the oven temperature to 425°.
In a small saucepan, simmer the fresh cranberries in the cranberry juice until the juice reduces by half, about 5 minutes.

Transfer to a blender and let cool. Add the honey and vinegar, season with salt and pepper and puree. With the machine on, blend in the olive oil.
Season the chicken breasts with salt and pepper and roast on a baking sheet for 10 minutes. Turn and roast for 10 minutes longer, or until just cooked through.

Let cool, then pull the meat into shreds and transfer to a large bowl.
Peel the oranges with a sharp knife; be sure to remove all the white pith. Working over a bowl, cut in between the membranes to release the sections. Dice the sections and add to the chicken. Reserve the juice for another use.
Add the rice, scallions, parsley, dried cranberries and vinaigrette to the chicken and toss.

Mound the salad on plates, sprinkle with the hazelnuts and serve.

Serves 4.

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Fast & Easy Dinner: Chicken, Rice, and Black-Bean Salad

partysugar — Tue, 18 Aug 2009 07:50:49 -0700

Who says chicken salad has to involve globs of mayonnaise and chopped celery? This recipe gives the classic salad a Southwestern-style twist.

Cooked shredded chicken is tossed with rice, black beans, tomatoes, jalapeños, and green onions. A quick ground cumin vinaigrette flavors the mixture. For a hearty variation, serve the salad in warmed tortillas sprinkled with cheese.

This salad is also delicious the next day, making it perfect for back-to-school lunches or late Summer picnics. Get the recipe and read more.

Chicken, Rice, and Black-Bean Salad
From Everyday Food

Ingredients

1 cup brown (or white) rice
1 cooked chicken (about 2 1/2 pounds), shredded (about 4 cups)
1 can (15 1/2 ounces) black beans, drained and rinsed
6 plum tomatoes, quartered lengthwise, seeded, and thinly sliced
1 jalapeno chile (seeds and ribs removed for less heat, if desired), minced
1/4 cup white-wine vinegar
3 tablespoons olive oil
1/2 teaspoon ground cumin
Coarse salt and ground pepper
4 scallions, thinly sliced

Directions

Cook rice according to package instructions. Spread on a baking sheet; refrigerate until cool.
Meanwhile place cooled rice in a large bowl; add chicken, beans, tomatoes, scallions, jalapeno, vinegar, oil, and cumin. Season with salt and pepper; toss to combine.
Serve immediately, or refrigerate, covered, up to 1 day.

Serves 4.

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Chicken and Rice Salad with Cranberry Vinaigrette

partysugar — Wed, 29 Oct 2008 15:55:42 -0700

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Would You Eat This Taco Salad?

YumSugar — Tue, 07 Jul 2009 05:50:10 -0700

While it's true that airlines have recently expanded their food offerings, the airport still dominates the market when it comes to travel meals. But - like Party and I witnessed during last year's trip to Aspen - airport food often falls incredibly flat. During recent travels, I experienced something similar when I ordered what I expected to be a taco salad, only to be greeted by a heaping pile of white rice, stringy chicken, overcooked corn, and wilted cilantro. Although I was starving, I was also completely grossed out, and tossed my takeout after just a few bites. Does this bowl of overcooked matter look like something you'd be willing to eat?

Monday's Leftovers: Asian Chicken Salad

YumSugar — Mon, 06 Apr 2009 07:50:35 -0700

For a wholesome yet palatable Monday night meal in a pinch, toss last night's leftover chicken with bok choy and sugar snap peas to create a succulent, Asian-style chicken salad. You'll love the cool cucumber, refreshing vegetables, and clean flavors of ponzu, ginger, and rice vinegar. For a recipe that will come together in well under an hour, read more.

Asian Chicken Salad With Snap Peas And Bok Choy
From Bon Appétit

Ingredients

2 skinless boneless chicken breast halves (about 1 pound)
5 fresh cilantro sprigs plus 1/3 cup chopped cilantro
1 whole green onion plus 2 green onions, chopped
1 8-ounce package sugar snap peas
3 baby bok choy, thinly sliced crosswise
1 English hothouse cucumber, quartered lengthwise, thinly sliced crosswise
1 red jalapeño chile, thinly sliced
1/4 cup ponzu
2 1/2 tablespoons seasoned rice vinegar
2 1/2 tablespoons vegetable oil
1 tablespoon minced peeled fresh ginger

Directions

Fill medium skillet with salted water; bring to boil.
Add chicken breasts, cilantro sprigs, and whole green onion; reduce heat to medium and poach chicken until just cooked through, about 20 minutes.
Using tongs, transfer chicken to plate; cool. Add snap peas to same skillet; increase heat to high and cook until crisp-tender, about 1 minute.
Drain; rinse snap peas under cold water to cool.
Discard whole green onion and cilantro sprigs. Coarsely shred chicken.
Toss chicken, chopped cilantro, chopped green onions, snap peas, and next 3 ingredients in large bowl.
Whisk ponzu, vinegar, oil, and ginger in small bowl. Add dressing to salad; toss to coat. Season to taste with salt and pepper.

Serves 4.

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You've Seen the Pics, Now See the Menu

YumSugar — Fri, 08 Feb 2008 15:16:31 -0800

The Oscars are just around the corner - fill in your ballot for a chance to win fab prizes! - and last week I tempted you guys with photos from the Governors Ball preview However, I didn't give a full rundown on what was going to be served. If you were wondering what was pictured in the sea of tastiness, get prepared. I've got the full list - it's huge, over 350 people are on the culinary staff! - and let me tell you, it reads as tasty as the photos. To check out the complete menu, read more.

Antipasti Platter
Smoked Salmon Oscars With Caviar and Crème Fraîche
Roasted Root Vegetable Salad With Citrus Chili Dressing
Thai Spiced Shrimp With Holy Basil and Candied Garlic
Bruschetta of Figs, Goat Cheese, and Organic Prosciutto
Smoked Eggplant With Toasted Flatbread
Asparagus and Chickpea Salad With Mustard Vinaigrette

Butlered Course
Gold Foil Wrapped Baked Yukon Gold With Tsar Nicoulai Caviar and Crème Fraîche

Entrée
Snake River Farms Wagyu Beef With Chinese Broccoli Shiitake Stir-Fry With Red Wine Sauce
Black Truffle Macaroni and Cheese

Vegetable Entrée
Roasted Winter Vegetables Wrapped in Leeks
Black Olive Couscous and Tomato and Radish Compote

Dessert
Sherry Yard’s Oscar Tribute - We'll have more on the dessert station next week!

Sushi Station
Maki Rolls - Spicy Tuna, Sweet Shrimp, Crab, Vegetable
Nigiri - Tuna, Sweet Shrimp, Yellowtail, Salmon, Snapper
Sashimi - Tuna, Yellowtail, Salmon, Snapper
Cucumber Salad, Edamame, Wasabi, Soy, and Pickled Ginger

Noodle Station
Pad Thai Noodles With Tofu, Egg, Bean Sprouts, Thai Basil, Mint, and Peanuts
Short Lo Mein Noodles With Pork, Scallions, Sweet Peppers, and Plum Ginger Sauce

Ceviche Station
Shrimp With Mango, Basil, Golden Tomatoes, and Habanero
Sea Bass With Avocado, Tomatillo, Cilantro and Jalapeño
Scallop With Tomato, Orange, and Chili

Shellfish Station
Shrimp, Oysters, and Crab
Cocktail Sauce, Mustard Sauce, and Mignonette

Tray Passed
Spicy Tuna in Sesame Miso Cone; Mini Kobe Cheeseburgers With Remoulade; Tomato Goat Cheese Tart; Miso-Glazed Black Cod on Rice Cracker; Cucumbers and Smoked Salmon, Steak Tartare Crostini, Spicy Chicken Mango Rice Paper Rolls, Vegetable Spring Rolls, Assorted Pizzas

If the menu has you captivated, check out the pics!

Monday's Leftovers: Belgian Endive, Chicken and Citrus Salad

YumSugar — Mon, 02 Apr 2007 08:57:32 -0700

The best part about a roast chicken (or in our case a hen), is that the leftovers can be used in a trillion different ways: sandwiches, wraps, soups, fried rice, the list goes on and on. This past weekend I ended up eating too much meat and not enough vegetables, so I'm thinking that a salad sounds fantastic. One of my favorite things is a simple, light salad (or salad wrap) and right now I'm totally obsessed with Belgian endives. So when I stumbled across this recipe for Belgian Endive, Chicken and Citrus Salad, I knew I'd found the perfect recipe for the leftover cornish hen. To check out the recipe (and we're talking simple, low-cal and delicious), read more

Just replace the chicken breast in the recipe with any leftover meat from yesterday's cornish hen.

Belgian Endive, Chicken, and Citrus Salad
From Delicious Living

Serves 1

1 leftover chicken breast
1 small Belgian endive
1 navel orange
1 pink grapefruit
2 leaves butter lettuce
1/2 tablespoon white wine vinegar
1 tablespoon extra-virgin olive oil
1/2 teaspoon agave nectar or honey
Pinch of chili powder
Salt and pepper

1. Slice chicken and set aside. Trim and core endive. Slice leaves crosswise into 1/2-inch pieces.
2. With a paring knife, remove peel and pith from orange and grapefruit. Using the paring knife, remove pulp segments from membranes (do not discard membranes). Toss citrus segments with endive and arrange over butter lettuce leaves. Top with sliced chicken.
3. Squeeze orange and grapefruit membranes into a small bowl to extract remaining juice. Add vinegar, oil, agave or honey, and chili powder; whisk and season with salt and pepper. Pour dressing over chicken and salad.

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What's Yummy This Week - YumSugar Weekly Recap

YumSugar — Sat, 27 Sep 2008 09:30:47 -0700

Join PartySugar in the kitchen as she begins her adventures with all things rice.
Get psyched for Fall with this butternut squash salad.
Try a refreshing beer cooler for your next tailgate.
You're eight simple steps away from making your own chopstick rest!
Get to know our new friends at Slashfood.
PartySugar reaches for a Spanish wine staple, Ribera del Duero.
It's National Chicken Month. Can you name that chicken dish?

Mediterranean Side: Rice Salad

partysugar — Sat, 15 Sep 2007 04:13:13 -0700

With tailgating season upon us, it's time to start thinking about delicious and portable side dishes. Sure potato and pasta salads are classics, but why not surprise your guests with a tasty Mediterranean-style rice salad? Spinach, cucumber, and fresh oregano add vibrant green goodness. Kalamata olives and feta cheese give the salad a salt kick and red pepper flakes pack in a teeny bit of heat. This salad pairs well with anything from gourmet steaks to good old burgers and dogs. It would be excellent with roasted or barbeque chicken as well. You know you are tempted by the picture, so get the recipe now! read more

Rice Salad
Fom Sunset magazine
Image Source

1 1/2 teaspoons salt
1 1/2 cups long-grain rice
1/4 cup fresh lemon juice
1/3 cup extra-virgin olive oil
1 clove garlic, minced
1 teaspoon fresh oregano, minced
1/4 teaspoon freshly ground black pepper
1/8 to 1/4 tsp. red pepper flakes
2 cups chopped spinach leaves
1 red bell pepper, finely chopped
1 small cucumber, peeled, seeded, and finely chopped
1/2 cup chopped green onion
1/2 cup chopped kalamata olives
1 cup crumbled feta cheese

In a medium saucepan, bring 2 1/2 cups water to a boil. Add 1/2 tsp. salt and the rice. Turn heat to low, cover, and simmer 15 minutes.
Remove from heat and let sit 5 minutes. Uncover and fluff with a fork.
In a large bowl, whisk lemon juice, olive oil, garlic, oregano, pepper, pepper flakes, and remaining tsp. salt.
Add rice to dressing and toss to combine. Add spinach, toss, and let sit until no longer steaming, about 20 minutes.
Add remaining ingredients and toss to combine. Serve at room temperature or cold.

Serves 6-8.

Nutritional Information: CALORIES 289(47% from fat); FAT 15g (sat 4.2g); PROTEIN 5.6g; CHOLESTEROL 15mg; SODIUM 793mg; FIBER 1.3g; CARBOHYDRATE 32g

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Monday's Leftovers: Thai Lemongrass Salad

YumSugar — Mon, 29 Jan 2007 03:12:56 -0800

The great thing about making a roast chicken for dinner, is that you're almost always guaranteed leftovers for the next day. You could just reheat them, serve up some mashed potatoes (or, since this was Roasted Lemongrass Chicken serve up some rice), maybe make a side of green beans and call it a meal. Or, you could turn it into a number of other tasty delights. For example, you could use a bit of curry paste and coconut milk and create a lemongrass infused chicken curry. Or you could keep it simple and create a great chicken sandwich. However, since we've got the lemongrass flavor in these leftovers, I propose a nice light Thai flavored rice salad. To view the recipe (which can be altered to become vegetarian), read more

Thai Lemongrass Salad
From Off the Shelf by Donna Hay

2 tbsp peanut oil
2 stalks lemongrass, finely chopped
2 small red chilies, seeded and finely chopped
4 spring onions, sliced
4 cups cooked rice (long grain works best)
3 cups shredded cooked chicken (optional) or fried tofu
1 cup shredded mint
¾ cup cilantro leaves (coriander), chopped
4 kaffir lime leaves, chopped
3 tbsp lime juice
1 tbsp sugar
2 tbsp fish sauce

Heat a frying pan or wok over high heat. Add the oil, lemongrass, chilies and spring onions and cook for 3 minutes. Place rice, chicken or tofu, mint, cilantro, lime leaves and lemongrass mixture into a bowl and toss to combine. Combine the lime juice, sugar and fish sauce and pour over the salad. Chill until ready to serve.

Serves 4

Note: To make this meal vegetarian, use fried tofu as suggested. Also, be sure to substitute the fish sauce with a light soy sauce or soy sauce mixed with a bit of fermented tofu.

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