4.1 ★★★★★ |This light Southern Chicken and Rice Salad is a satisfying dish that's perfect for easy summer dinners or a fancier lunch with the ladies. The marinated chicken, sweet fruit, crunchy almonds, and hearty brown rice, offer a variety of flavors and textures for the ultimate crowd-pleasing dish #Southern Chicken and Rice Salad #Southern #Chicken Salad #Recipe Meals
Southern Chicken and Rice Salad #Southern #Chicken Salad #Recipe Meals ,
By Foods Oketekno .
Total Time: 30 Minutes, Servings: 8 Servings
Ingredients :
Instructions :
Copyright: Foods Oketekno
613 Comment
4.1 ★★★★★ |This light Southern Chicken and Rice Salad is a satisfying dish that's perfect for easy summer dinners or a fancier lunch with the ladies. The marinated chicken, sweet fruit, crunchy almonds, and hearty brown rice, offer a variety of flavors and textures for the ultimate crowd-pleasing dish #Southern Chicken and Rice Salad #Southern #Chicken Salad #Recipe Meals
Total Time: 30 Minutes, Servings: 8 Servings
Ingredients :
- For the Chicken:*
- 1.5 lbs. boneless, skinless chicken tenderloins (about 3 cups cooked and diced)
- 1 tablespoon olive oil
- 1 tablespoon toasted sesame oil (or additional 1 tablespoon of olive oil)
- 2 tablespoons rice vinegar (or sub with white or cider vinegar)
- 2 tablespoons freshly squeezed orange juice
- For the Salad:
- 3 cups cooked brown rice**
- 1 (8 ounce) can pineapple chunks, drained
- 1 (15 ounce) can mandarin orange slices, drained
- 1 cup halved red grapes
- 1 cup diced celery
- ¼ cup mayonnaise***
- ¼ cup sour cream or plain Greek-style yogurt
- Salt and pepper, to taste
- ½ cup slivered almonds
- Optional garnish: chopped fresh parsley
Instructions :
- Prepare the chicken at least 1 hour in advance (or overnight):
- In a small bowl, whisk together oil, vinegar, and orange juice. Season chicken with salt and pepper, and place chicken in a large zip-top bag. Pour marinade into the bag and gently toss to coat chicken. Marinate chicken in the refrigerator for at least 1 hour (or up to overnight).
- Remove chicken from bag and discard marinade.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Place chicken in the skillet and allow the chicken to cook on one side, undisturbed, for at least 4-5 minutes. Flip, and cook the chicken for about 5 more minutes, or until it is nicely browned on both sides and cooked through.
- The chicken is cooked through when the internal temperature reaches 180 degrees F, or when juices run clear.
- When the chicken is cooked through, remove it from the skillet and place it on a cutting board to rest.
- Once chicken has cooled to the touch, diced into bite-sized pieces.
- Prepare the salad:
- Place diced chicken in a large bowl. Add pineapple, oranges, celery, and grapes. Fold in cooked rice. Add mayonnaise and sour cream; season with salt and pepper, to taste. You can stir in additional mayonnaise, as needed, to reach desired consistency.
- Stir in almonds just before serving. Garnish with fresh parsley.
Copyright: Foods Oketekno
613 Comment
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