Lime Leaf Chicken Salad With Lime Aioli Crunchy Lime Topping On Charred Tomato Brown Rice Pilaf Recipes

WARM AND LIMEY CHICKEN SALAD

Warm and Limey Chicken Salad image

Marinated boneless chicken breast strips are placed on a bed of lettuce with mandarin oranges, walnuts, and golden raisins, then dressed in a tangy lime dressing.

Provided by Deb

Categories Salad

Time 30m

Yield 4

Number Of Ingredients 13

Ingredients

¼ cup fresh lime juice
3 tablespoons white sugar
1 teaspoon grated lime zest
½ teaspoon rice vinegar
¼ teaspoon Dijon mustard
1 pound skinless, boneless chicken breast halves - cut into thin strips
2 tablespoons frozen limeade concentrate, thawed
¼ teaspoon black pepper
2 tablespoons vegetable oil
1 head red leaf lettuce - rinsed, dried and torn
1 (11 ounce) can mandarin oranges, drained
¼ cup golden raisins
¼ cup chopped walnuts

Steps:

In a jar, combine lime juice, sugar, lime zest, rice vinegar, and mustard. Shake well, and set aside. In a small bowl, mix chicken with limeade concentrate and pepper.
Heat oil in a skillet over medium high heat. Cook and stir chicken 4 to 6 minutes, or until no longer pink, and juices run clear.
Divide lettuce onto 4 salad plates. Top with mandarin orange segments, golden raisins, and walnuts. Place cooked chicken on top, and drizzle lightly with dressing.

Nutrition Facts : Calories 386.8 calories, Carbohydrate 35.9 g, Cholesterol 69.3 mg, Fat 15.5 g, Fiber 2.5 g, Protein 28.5 g, SaturatedFat 2.5 g, Sodium 93.2 mg, Sugar 29.2 g

HERBED BROWN RICE PILAF

Herbed Brown Rice Pilaf image

Provided by Patrick and Gina Neely : Food Network

Categories side-dish

Time 1h7m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 tablespoon butter
1 shallot, chopped
1 cup long-grain brown rice
Kosher salt and freshly ground pepper
2 1/2 cups chicken broth or water, warmed
1 clove garlic, smashed
2 sprigs fresh thyme
3 tablespoons chopped fresh flat-leaf parsley
3 green onions, thinly sliced

Steps:

Melt the butter in a 2-quart saucepan over medium heat. Add the shallot and saute until tender. Add the rice and stir until the rice is glossy and coated with the butter. Season with salt and pepper.
Add the stock, garlic and thyme. Cover with a tight fitting lid. Cook 40 minutes, turn off the heat and let sit for 10 minutes.
Remove the thyme sprigs and garlic. Fluff with a fork and add parsley and green onions.

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