Best Almond Poached Chicken With Brown Rice And Green Bean Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BROWN RICE CHICKEN SALAD



Brown Rice Chicken Salad image

"This is a wonderful salad to serve for dinner," writes Naomi Reed of McMinnville, Oregon. "Not only is it delicious, it's also very pretty." From sweet carrots and almonds to fresh cilantro and lime, this brings a lovely medley of flavors to the table.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 14

1-1/2 cups cooked brown rice
1 cup cubed cooked chicken
1/4 cup slivered almonds, toasted
1/4 cup shredded carrots
1 green onion, thinly sliced
1 tablespoon minced fresh cilantro
1/8 teaspoon salt
1/8 teaspoon pepper
DRESSING:
2 tablespoons lime juice
2 tablespoons olive oil
1 teaspoon sesame oil
1 garlic clove, minced
1/2 teaspoon sugar

Steps:

  • In a small bowl, combine the first eight ingredients. In another small bowl, combine dressing ingredients. Pour over rice mixture; toss to coat.

Nutrition Facts :

EASY ALMOND CHICKEN



Easy Almond Chicken image

Baked chicken with a creamy soup sauce, topped with crazy, nutty toasted almonds! Serve with rice if desired.

Provided by JMOOSE

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 8

Number Of Ingredients 5

8 skinless, boneless chicken breast halves
1 pinch garlic powder
1 (10.75 ounce) can condensed cream of chicken soup
1 (5 ounce) can evaporated milk
8 ounces toasted almonds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place chicken pieces in a lightly greased 9x13 inch baking dish. Season with garlic powder to taste and bake in the preheated oven for 1/2 hour.
  • In a small bowl mix together the soup and milk. Pour mixture over chicken and bake for another 1/2 hour. Meanwhile, toast almonds and add to chicken during the last few minutes of baking.

Nutrition Facts : Calories 349.8 calories, Carbohydrate 10.1 g, Cholesterol 76.6 mg, Fat 19.2 g, Fiber 3.3 g, Protein 35.3 g, SaturatedFat 2.9 g, Sodium 345.3 mg, Sugar 3.3 g

SPICY ALMOND CHICKEN AND RICE



Spicy Almond Chicken and Rice image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 3h20m

Yield 4 servings

Number Of Ingredients 30

1/4 cup almond butter
1/2 cup chicken stock/poaching liquid from Poached Chicken, recipe follows
1/4 to 1/3 cup hoisin sauce
1/4 to 1/3 cup low-sodium soy sauce or liquid aminos
1-inch piece ginger root, grated
2 cloves garlic, grated
1 to 2 tablespoons Sriracha, optional
Juice of 1 lime
Black pepper
2 tablespoons vegetable or stir-fry oil
2 medium leeks or 1 yellow onion, halved and sliced 1/4-inch thick
3 to 4 ribs celery, halved lengthwise and thinly sliced on an angle
2 carrots, peeled and sliced into matchsticks
1 to 2 red long, jalapeno or Fresno chiles, thinly sliced
1/2 pound sugar snap peas or defrosted whole snap peas, thinly sliced on an angle
1 can sliced water chestnuts, drained
About 1 1/2 pounds cooked Poached Chicken, recipe follows, pulled or thinly sliced
Salt to taste
1 cup white or brown rice, cooked to package directions
About 1/4 cup sliced or slivered almonds
One 4-to 5-pound chicken
2 ribs celery, coarsely chopped
1 carrot, peeled and coarsely chopped
1 onion, peeled and quartered
2 cloves garlic, crushed
1 lemon, sliced
1 large fresh bay leaf
1 teaspoon whole black peppercorns
Herb bundle of parsley, rosemary and thyme tied with a string
Salt

Steps:

  • In a small pot, loosen the almond butter over low heat, then add the stock, hoisin, soy sauce, ginger, garlic, Sriracha and lime juice, season with black pepper, bring to a bubble and simmer to let sauce thicken and flavors combine.
  • Heat the oil over high heat in a large skillet. Add the leeks or onions, celery, carrots, chiles and snap peas and stir-fry to tender-crisp, 3 to 4 minutes. Add the water chestnuts and toss to combine. Add the sauce and chicken and toss to combine. Season with salt to taste. Cool and store for a make-ahead meal. Reheat quickly over medium-high heat when you are ready to serve.
  • To serve, cook the rice to package directions. Toast the almonds in a small pan until golden and fragrant.
  • Serve the chicken with the rice; sprinkle with the almonds.
  • Place the chicken in a large stockpot. Add the celery, carrot, onion, garlic, lemon, bay leaf, peppercorns and the herb bundle; season with salt. Cover the chicken with water and bring to a boil; reduce the heat to a low, rolling simmer. Simmer 60 to 75 minutes, then cool the chicken in its stock. Strain the stock. Remove the chicken in large pieces from the skin and bones. Cut half of the meat into bite-size chunks. Thinly slice or pull the remaining meat.

RICE SALAD WITH CURRANTS, ALMONDS AND PISTACHIOS



Rice Salad With Currants, Almonds and Pistachios image

Summer buffets often feature potato salad and pasta salad, but rice salad, quite popular throughout the Mediterranean, is another terrific option to keep in mind. This simple one uses pantry ingredients and is delicious on its own with a bit of salad or with grilled chicken or fish. To keep the rice grains separate, boil the rice in a large pot of water as for pasta.

Provided by David Tanis

Categories     easy, weekday, grains and rice, salads and dressings, main course, side dish

Time 45m

Yield 6 servings

Number Of Ingredients 13

2 cups short-grain rice, such as arborio
Salt and pepper
2 tablespoons extra-virgin olive oil
2 tablespoons tahini
3 tablespoons lemon juice
1 teaspoon grated lemon zest
1/2 cup currants, soaked in hot water and drained
1 cup whole roasted almonds, roughly chopped
1/2 cup whole roasted pistachios, roughly chopped
3 tablespoons snipped chives
3 tablespoons chopped mint
2 teaspoons chopped savory or thyme
1/2 cup chopped parsley

Steps:

  • Bring 8 cups water to a boil in a large pot. Add the rice and 2 tablespoons salt. Boil rice as you would pasta, stirring occasionally, for about 15 minutes until done, but still al dente. Drain and spread out on a rimmed baking sheet to cool.
  • Once cool, transfer rice to a large salad bowl. In a small bowl, stir together olive oil, tahini, lemon juice and lemon zest. Add salt and pepper to taste. Gently fold mixture into rice.
  • Add currants, almonds, pistachios, chives, mint, savory and parsley. Toss to distribute. Taste and adjust seasoning, adding more lemon juice or salt as necessary. Serve at room temperature.

ALMOND CHICKEN



Almond Chicken image

Love one dish meals! This has lots of veggies and chicken. If you have everything lined up and ready to go in the wok, this comes together quickly. If you don't have a wok, you can use a really hot Dutch oven. I don't usually serve it over rice to save carbs, but I'm sure you can.

Provided by breezermom

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15

1 1/2 teaspoons soy sauce (I use reduced sodium)
1 teaspoon fresh gingerroot, minced
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon dry sherry
2 1/3 cups chicken breasts, diced (about 1 1/2 lbs)
2 1/2 tablespoons cornstarch
2 tablespoons vegetable oil, divided
1 cup celery, chopped
1/2 lb fresh snow pea, ends snipped
1 (8 ounce) can bamboo shoots, drained and chopped
1 (8 ounce) can water chestnuts, drained and chopped
4 ounces mushrooms, sliced
1/2 cup slivered almonds, toasted
2 green onions, cut into 1 1/4 inch pieces

Steps:

  • Combine the first five ingredients in a large bowl; add the chicken and stir well. Let stand 10 minutes. Sprinkle the cornstarch over the chicken mixture, stirring well. Set aside. (Use this time to chop vegetables).
  • Pour 1 tbsp oil around the top of a preheated wok, coating the sides; heat at medium-high (325 degrees) for 1 minute.
  • Add the celery and mushrooms and stir fry for 1 to 2 minutes. Add the snow peas, and stir fry 1 to 2 minutes. Add the bamboo shoots and water chestnuts, and stir-fry for 1 to 2 minutes. Remove the vegetables from the wok; set aside, and keep warm.
  • Pour the remaining 1 tbsp oil around the top of the wok, coating the sides; heat at medium high for 1 minute. Add the reserved chicken mixture; stir fry for 3 to 4 minutes. Add the vegetable mixture, almonds, and green onions, and stir fry 1 to 2 minutes or until thoroughly heated.

Nutrition Facts : Calories 177.8, Fat 9.3, SaturatedFat 1, Sodium 301.6, Carbohydrate 20.7, Fiber 4.7, Sugar 5.8, Protein 5.5

GREEN BEAN CHICKEN SALAD



Green Bean Chicken Salad image

Kylene Konosky of Jermyn, Pennsylvania dresses green beans, tomatoes and chicken in a pleasant basil vinaigrette, making a refreshing salad. "The flavors really blend well in the refrigerator, so this salad tastes even better the second day," she writes.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 8

1/3 cup red wine vinegar
1/4 cup minced fresh basil or 4 teaspoons dried basil
1 tablespoon plus 2 teaspoons olive oil, divided
2 teaspoons sugar
1/8 teaspoon salt
1 pound boneless skinless chicken breasts, cubed
1 pound fresh green beans, trimmed
2 plum tomatoes, chopped

Steps:

  • In a large bowl, whisk the vinegar, basil, 1 tablespoon of oil, sugar and salt; set aside. In a nonstick skillet, saute chicken in remaining oil over medium heat until juices run clear. Add to vinaigrette and toss to coat., Place green beans in a steamer basket in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-10 minutes or until crisp-tender. Add to chicken mixture. Add tomatoes and toss to coat. Cover and refrigerate for at least 1 hour. Toss before serving.

Nutrition Facts : Calories 225 calories, Fat 7g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 152mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 5g fiber), Protein 28g protein. Diabetic Exchanges

CURRIED CHICKEN, GREEN BEAN AND ALMOND SALAD



Curried Chicken, Green Bean and Almond Salad image

Categories     Salad     Chicken     Low Fat     Quick & Easy     Yogurt     Lunch     Almond     Green Bean     Summer     Healthy     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Serves 6

Number Of Ingredients 9

12 ounces green beans, trimmed, halved crosswise
2 cups shredded roasted chicken breast meat (from about 3 chicken breast halves)
1 cup thinly sliced red onion
5 tablespoons chopped fresh cilantro
2 teaspoons curry powder
1/3 cup plain nonfat yogurt
3 tablespoons low-fat mayonnaise
1 tablespoon fresh lime juice
2 tablespoons sliced almonds, toasted

Steps:

  • Cook beans in pot of boiling salted water until crisp-tender, about 5 minutes. Rinse under cold water. Drain well. Transfer beans to large bowl. Add chicken, onion and 4 tablespoons cilantro.
  • Stir curry powder in small skillet over medium heat until aromatic, about 30 seconds. Transfer to small bowl. Whisk in yogurt, mayonnaise and lime juice. Add dressing to chicken mixture; toss to coat. Season to taste with salt and pepper. Sprinkle with almonds and remaining 1 tablespoon cilantro. (Can be made 2 hours ahead. Cover and chill.)

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

You'll also love

Shortbread Lemon Bars_image Shortbread Lemon Bars

Caramel-Nut Bars_image Caramel Nut Bars

FRENCH MARINATED CARROTS_image FRENCH MARINATED CARROTS

Mexican Corn Casserole_image Mexican Corn Casserole

Frozen Mango Slush_image Frozen Mango Slush

Holiday Cranberry Magic Cookie Bars_image Holiday Cranberry Magic Cookie Bars

Panko Crusted Baked Chicken Drumsticks_image Panko Crusted Baked Chicken Drumsticks

Breakfast Fried Potatoes_image Breakfast Fried Potatoes

Irish Beef Hand Pies_image Irish Beef Hand Pies

Ice Cream in a Bag_image Ice Cream in a Bag

Tamago Sushi_image Tamago Sushi

Penne With Roasted Cauliflower_image Penne With Roasted Cauliflower

The Recipe (The Waltons)_image The Recipe (The Waltons)

Brat Hoagies with Coleslaw_image Brat Hoagies with Coleslaw

Spicy Roasted Cauliflower_image Spicy Roasted Cauliflower

SEASONED GRILLED FRIES_image SEASONED GRILLED FRIES

Three Bean Salad with Red Onion_image Three Bean Salad with Red Onion

Ham and Cheese Bake_image Ham and Cheese Bake

GANACHE-STUFFED CHOCOLATE-CHIP COOKIES_image GANACHE STUFFED CHOCOLATE CHIP COOKIES

Rhubarb Crumble_image Rhubarb Crumble

Almond poached chicken with brown rice and green bean salad is a healthy and nutritious meal that is easy to prepare. This recipe is perfect for those who want to eat healthy and maintain their weight. It is rich in protein, fiber, vitamins, and minerals, making it a great meal for everyone.

Ingredients

  • 4 chicken breasts
  • 1 cup of almond milk
  • 1 cup of water
  • 1 tablespoon of olive oil
  • 1 garlic clove
  • 1 onion
  • 1 teaspoon of salt
  • ½ teaspoon of black pepper
  • 1 tablespoon of fresh parsley
  • 1 cup of brown rice
  • 1 pound of green beans
  • 1 teaspoon of honey
  • 4 tablespoons of olive oil
  • 1 tablespoon of Dijon mustard
  • 1 tablespoon of apple cider vinegar

Instructions

Almond poached chicken
  1. Take a large saucepan and add water and almond milk into it.
  2. Heat it on medium heat.
  3. Initial preparation should have started where you should remove the skin from the chicken breasts.
  4. Add the chicken breasts to the saucepan and let it cook for about 20 minutes until the chicken is completely cooked.
  5. After the chicken is cooked, remove it from the saucepan and set it aside.
  6. Take a skillet and preheat it over medium heat.
  7. Add one tablespoon of olive oil to the skillet and let it heat for a few seconds.
  8. Chop the onions and garlic and add them to the skillet.
  9. Sauté them for a few minutes until they turn golden brown.
  10. Add salt, pepper, and chopped fresh parsley.
  11. Stir the ingredients well to combine.
  12. Now, add the chicken breasts to the skillet and top it with the onion and garlic mixture.
  13. Cook the chicken for a few minutes until it is golden brown and well cooked from both sides.
  14. Remove the chicken from the skillet and let it cool for a few minutes.
  15. Slice them as per your preferred size and serve.
Brown Rice
  1. Wash and soak the brown rice for about 30 minutes.
  2. After 30 minutes, take a large saucepan and add 2 cups of water to it.
  3. Bring the water to a boil.
  4. Add the soaked brown rice to the saucepan once the water is boiling.
  5. Reduce the heat to a simmer and let the rice cook for about 20-25 minutes.
  6. Cover the saucepan with a lid to prevent the steam from escaping.
  7. After 20-25 minutes, turn off the heat and let the rice cool down for a few minutes.
  8. Remove the lid and fluff the rice with a fork.
  9. Your brown rice is now ready to serve.
Green Bean Salad
  1. Bring a pot of water to a boil.
  2. Trim the ends of the green beans and wash them properly.
  3. Add the green beans to the boiling water and cook for about 3-4 minutes.
  4. Drain the water and transfer the green beans to a bowl of ice water to stop cooking.
  5. Remove them from the ice water and let them dry for a few minutes.
  6. Take a small bowl and mix honey, Dijon mustard, and apple cider vinegar to make a dressing.
  7. Add the green beans to a salad bowl and toss them with the dressing.
  8. Drizzle olive oil to give it a shine and voila, the green bean salad is ready to serve.

Conclusion

To put it briefly, almond poached chicken with brown rice and green bean salad is a healthy, delicious, and easy-to-make meal. This recipe combines the goodness of protein, fiber, vitamins, and minerals to give you a balanced and nutritious meal. The chicken breasts are poached in almond milk, which gives them a unique flavor and makes them tender and juicy. The brown rice is a perfect side that complements the chicken and provides you with the necessary carbohydrates. Lastly, the green bean salad adds a refreshing twist to the dish and is an excellent source of fiber. Try this recipe today and enjoy a healthy and tasty meal with your loved ones!
Almond poached chicken with brown rice and green bean salad is a healthy, nutritious, and delicious recipe that can be prepared easily at home. It is a perfect meal for those who are health conscious and want to avoid fatty and unhealthy food. Here are some valuable tips that can help you make this recipe even better.

Tips for preparing almond poached chicken

Choosing the right chicken
For this recipe, it is important to choose the right chicken. Always go for organic, hormone-free, and locally sourced chicken. This ensures the chicken is fresh and free from any harmful chemicals, antibiotics, and hormones. It’s also more environmentally friendly and supports local farmers.
Poaching chicken
Poaching the chicken is an important step in this recipe. It is important to ensure that the chicken is completely submerged in the liquid and simmered gently to avoid tough and dry meat. You can use chicken stock, water, or a mixture of both to poach the chicken.
Almond milk
Almond milk is the key ingredient in this recipe. It adds a creamy and nutty flavor to the dish. Always choose unsweetened almond milk, as sweetened versions contain added sugars that can compromise the dish's taste and health benefits.
Almond meal
Almond meal is a rich source of protein, fiber, and healthy fats. It is used in this recipe to thicken the sauce and add a nutty flavor. Always use high-quality almond meal, as lower quality meal may be less flavorful and contain additives or other unwanted ingredients.
Adding flavor
To add more flavor to the dish, you can add some spices and herbs, such as thyme, rosemary, garlic, and black pepper, to the poaching liquid. This will infuse the chicken with delicious flavors and aromas.

Tips for preparing brown rice

Choosing the right rice
For this recipe, it is important to use brown rice instead of white rice. Brown rice is more nutritious and high in fiber, vitamins, and minerals. It also has a nutty flavor and chewy texture that complements the dish's other ingredients.
Washing rice
It is important to wash the rice thoroughly before cooking to remove any impurities or dirt. This helps to prevent the rice from becoming sticky and ensures it cooks evenly.
Ratio of rice to liquid
The ratio of rice to liquid is important when cooking brown rice. Use 1.5 to 2 cups of water or broth per cup of rice, depending on the specific type of brown rice you're using. This ensures the rice absorbs enough liquid to cook evenly and thoroughly.
Cooking time
Brown rice takes longer to cook than white rice. It can take anywhere from 40 to 50 minutes to cook, depending on the type and age of the rice. Make sure to check the rice frequently and add more liquid if necessary.

Tips for preparing green bean salad

Choosing the right green beans
For this recipe, choose fresh, firm, and crisp green beans. Avoid using wilted, discolored, or soft beans, as they may be past their prime and not provide the desired texture or flavor.
Blanching green beans
Blanching green beans is an important step in this recipe. It involves briefly boiling the beans in salted water and then transferring them to an ice bath to stop the cooking process. This helps to preserve the beans' natural color, texture, and flavor.
Adding flavor
To add more flavor to the salad, you can add some chopped herbs, such as parsley, mint, or basil. You can also drizzle some olive oil and lemon juice over the top to enhance the salad's taste and health benefits.
Adding nuts
Adding some chopped nuts, such as almonds, walnuts, or pecans, to the salad can add some crunch and nuttiness. Nuts are also a rich source of healthy fats, protein, and fiber, making the salad more nutritious and filling.

Conclusion

Almond poached chicken with brown rice and green bean salad is a healthy and delicious recipe that can be easily prepared at home. By following these valuable tips, you can make this recipe even better and get the most out of its taste and nutritional benefits. Choose high-quality ingredients, poach the chicken gently, and use flavorful herbs and spices to make your dish more enjoyable. Happy cooking!

Related Topics