15 Minute Chicken Rice And Grape Salad Recipes

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.

CHICKEN, GRAPE, AND RICE SALAD

Steps:

• Bring water and margarine to a boil in a saucepan; reduce heat to low and stir in long grain and wild rice mix. Cover and simmer until rice is tender, about 25 minutes. Fluff with fork and allow rice mix to cool thoroughly.
• Mix cooled rice mix with chicken, red onion, grapes, cashews, and mayonnaise. Serve immediately or chill before serving.

15 MINUTE CHICKEN AND RICE DINNER

Steps:

• If you have 15 minutes to spare, you can make this perfectly creamy and delicious chicken and rice dinner tonight! This flavor-packed recipe couldn't be simpler or more satisfying. Step 1
• Heat oil in a large, nonstick skillet on medium-high heat. Step 2
• Add chicken and cover. Cook for 4 minutes on each side, or until lightly browned. Remove chicken from skillet and set aside. Step 3
• Add soup, chicken broth and water to skillet. Stir to combine and bring to a boil. Step 4
• Stir in rice, garlic powder and onion powder. Top with chicken; cover. Step 5
• Cook on low heat for 5 minutes, or until chicken is cooked through (170º F). Step 6
• Let sit for 5 minutes, or until liquid is absorbed. Serve sprinkled with chopped parsley, if using.

15 MINUTE CURRIED CHICKEN SALAD

Steps:

• Mix water, bouillon cubes and curry powder in medium saucepan. Bring to boil on medium-high heat.
• Stir in rice; cover. Remove from heat. Let stand 5 minutes. Cool.
• Add chicken, mayo and red pepper; mix lightly.

15-MINUTE CHICKEN, RICE AND GRAPE SALAD

Steps:

• Put the frozen rice in a medium glass mixing bowl, and break it up using a fork. Drape a damp paper towel directly over the rice, and microwave until the rice is warmed through and softened, 2 to 3 minutes.
• Meanwhile, puree the yogurt, oil, lemon zest and juice, mayonnaise, shallots, garlic, 1 1/2 teaspoons salt and a few grinds of pepper in a small food processor or a blender until smooth. Toast the walnuts in a small skillet over medium heat until fragrant and just starting to brown, about 2 minutes.
• Combine the chicken, grapes, parsley and spinach in a large bowl, and toss with half the dressing. Add the warmed rice and toasted walnuts, toss again and serve with the remaining dressing.