How to cook chicken salad with breast and rice. Awesome rice salad with chicken Salad with breast and rice
Would you like me to share with you a recipe for an awesome rice salad with chicken? I'm sure you haven't tried such deliciousness before. Think this rice and chicken salad recipe will be too difficult to prepare? But no: it is so simple and easy to prepare that you can cook it every day. And the price is quite inexpensive, because the salad contains only affordable ingredients: tender chicken fillet, fresh cucumber - can you feel the aroma coming from it?
Ingredients:
- 2 fresh cucumbers;
- 150 grams of boiled chicken fillet;
- 50 grams of green onions;
- 250 grams of boiled rice;
- 0.5 teaspoon salt;
- 100 grams of canned green peas;
- 0.5 teaspoon ground black pepper;
- 5 sprigs of parsley;
- 200 grams of mayonnaise.
Awesome rice salad with chicken. Step by step recipe
- Wash fresh cucumbers, cut off the stems and finely peel. Cut into small cubes.
- Be sure to dry the green onions from water after washing. Cut into thin rings.
- Finely chop the parsley with a knife. Wash it first and cut off all the seals. Place everything in a large bowl: we will make the salad in it.
- Boil the chicken fillet in advance so that it has time to cool before preparing the salad. Cut the chicken into cubes: they should be the same size as cucumbers.
- Advice. To keep the meat in the salad tender and juicy, do not remove it from the broth after cooking, but let it cool there. And take it out cold to prepare a salad.
- Boil the rice in advance, cool it and add it to the rest of the ingredients.
- Advice. Try to cook the rice for the salad crumbly. To do this, take twice as much water as the cereal itself. And be sure to lower it to boil in already boiling water.
- Transfer the canned green peas from the jar, after draining the liquid.
- Be sure to add salt and pepper to the future salad. Season with mayonnaise. Then stir the salad with a spoon.
- Basically, our awesome salad is ready. But to make it much tastier, put it in the refrigerator for 1.5 hours. Serve this salad in a beautiful salad bowl.
At first glance, it may seem that salad with rice and chicken is extremely simple, since its preparation does not take much time. But believe me: today we have created another masterpiece, the salad is incredibly tasty and you will certainly like it. The “I Love to Cook” website has collected an entire encyclopedia of amazingly delicious salads. Don't believe me? Visit us and see for yourself. Bon appetit!
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 cut into 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 ingredients 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.
ne-dieta.ruIngredients
- 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
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