Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenRice - Salad - American Chicken Salad
Famous Authors (View All Authors)
Rice - Salad -   American Chicken Salad Post by :Callmoney Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3443

Click below to download : Rice - Salad - American Chicken Salad (Format : PDF)

Rice - Salad - American Chicken Salad

1 lb. boneless, skinless chicken breasts
1 tbsp. olive oil
1/4 tsp. salt
1/4 tsp. ground black pepper
3 cup cooked brown rice, cooled to room temperature
14 oz can of artichoke hearts, drained and quartered
1 cup whole walnuts, toasted
1 cup frozen snow peas, thawed and blanched
1/2 cup red bell pepper, cut into 1/2-inch pieces


Dressing:
2 tbsp. red wine vinegar
2 tbsp. fresh lime juice
1 tbsp. olive oil
1 tbsp. chopped basil
1 clove garlic, minced
1/4 tsp. salt
fresh spinach leaves



Brush chicken with olive oil; season with salt and black pepper. Grill or broil chicken breasts. Chill chicken; cut in 3/4-inch cubes.

Combine chicken, rice, artichokes, walnuts, peas and red pepper in large bowl.

Blend vinegar, lime juice, olive oil, basil, garlic and salt in small bowl. Pour over salad; toss lightly. Serve on spinach leaves.

*To toast walnuts: Conventional: Heat oven to 350 degrees. Spread walnuts in shallow baking pan; bake 8 to 10 minutes, stirring occasionally, until golden brown. Microwave: Spread walnuts on glass pie plate. Microwave at HIGH 4 to 5 minutes or until lightly browned, stirring after each minute.

Courtesy of the USA Rice Federation - www.ricecafe.com

source: recipecenter.com

If you like this book please share to your friends :
NEXT BOOKS

Rice - Salad -  Another Wild Rice Salad Rice - Salad - Another Wild Rice Salad

Rice - Salad -  Another Wild Rice Salad
1 cup wild rice 2 cups water 1 Tablespoon vegetable oil sprinkle salt 1 cup walnut pieces 1 stalk celery, diced 4 scallions, chopped in 1/4" slices 1 cup golden raisins or dried cranberries 1 small granny smith apple, cored & diced zest of 1 lemon Dressing: juice of 1 lemon 3-4 Tablespoons olive oil dash of garlic powder salt and pepper to taste Rinse the rice. Place in a saucepan with the water, oil, and salt. Bring to a boil, then cover and simmer 45-50 minutes. (Drain if you have too much water). Do all the chopping, dicing, etc., and
PREVIOUS BOOKS

Rice - Ada's Shrimp And Rice Salad Rice - Ada's Shrimp And Rice Salad

Rice - Ada's Shrimp And Rice Salad
1 cup small cooked shrimp (canned will work) 3 cups cooked rice 1/4 cup sliced celery 1/4 cup sliced stuffed olives 1/4 cup pimiento, sliced 1/4 cup green onion, chopped 1/2 teaspoon salt 1/2 teaspoon pepper 3 tablespoons mayonnaise 1/2 cup French dressing Blend all ingredients well and chill. May be garnished with minced parsley.
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT