RICE SALAD WITH CILANTRO VINAIGRETTE
I grow all my own herbs, including fresh cilantro. In fact, I first tried this recipe because it had cilantro in it. It's a delicious and colorful salad.-Michele Montgomery, Lethbridge, Alberta
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4-6 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine rice, beans, peppers and cilantro. Combine the remaining ingredients in a jar with a tight-fitting lid; shake well. Pour over rice mixture and toss to coat. Refrigerate until serving.
Nutrition Facts :
CILANTRO LIME GRILLED CHICKEN BREAST WITH SOUTHWEST YELLOW RICE SALAD
This is a lovely, light & flavorful dinner! The chicken has the yummy cilantro and lime flavors from the marinade. They're subtle, definitely not overpowering. The corn salad does have some heat, but it pairs very well with the chicken. If you're able to get your hands on fresh corn, it's definitely worth using.
Provided by Barbara Mayo
Categories Salads
Time 1h10m
Number Of Ingredients 16
Steps:
- 1. Begin marinade for chicken by adding chopped cilantro to zest and juice of 2 limes mix well. In a casserole dish place 4 chicken breasts and sprinkle 1 tablespoon Mrs. Dash Southwest Chipotle spices evenly on all 4, followed by cilantro lime marinade. Cover with plastic wrap and refrigerate for at least 30 minutes.
- 2. Yellow rice salad begins with preparing yellow rice as directed on package. When rice is done remove to a large bowl fluff. Cover with plastic wrap and refrigerate until you are ready to mix salad.
- 3. Start fire in grill (I use charcoal but you could use gas just make sure you have nice high heat to start) you could also do this inside on a grill pan if you have no outside grill! I like to get my fire really hot all coals burning then take a paper towel with olive oil and rub grill to make sure chicken does not stick. When coals are ready medium to high heat place corn on fire grill about 6-8 minutes then remove from grill to cool. Remove chicken from marinade and place on grill. Grill 4 minutes on each side then turn and grill again to get grill marks criss crossed. Total 8 minutes on each side. Watch fire if it flames spray with water to get rid of flames. When grilling is done remove to side of grill with low heat. Then leave there to finish cooking about 10-15 minutes.
- 4. While chicken is on low heat begin salad. Cut corn from cob and place in large bowl of yellow rice. Add black beans, garlic, fresh tomatoes, and red onion toss well set aside while making dressing.
- 5. In food processor add adobe sauce, 1 sliced avocado, juice of 1 lime, sea salt, pulse 3-4 times until smooth and creamy then slowly add extra virgin olive oil while processor is running until incorporated. Remove from processor bowl and add to salad. Toss well and return to refrigerator for at least 15 minutes.
- 6. Plating start with 2-3 serving spoons of yellow rice salad topped with chicken breast that have been sliced on the diagonal top with 4 slices of fresh avocado sprinkle with ground black pepper and a squeeze of fresh lime.
BROWN RICE, CHICKEN, AND CILANTRO SALAD
The familiar combination of chicken and rice takes a delicious detour with the addition of Asian flavors in this brown rice, chicken, and cilantro salad recipe.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 1h15m
Yield Makes 5 cups
Number Of Ingredients 9
Steps:
- Combine water and soy sauce in a medium saucepan over medium-high heat. Add chicken. Cook, covered, for 4 minutes. Stir in sesame oil. Let cool.
- Combine rice, bok choy, cilantro, and sesame seeds in a bowl; toss in chicken with juices. Refrigerate until ready to serve. Serve with lime wedges.
INDONESIAN RICE SALAD WITH ORANGE-SESAME-CILANTRO DRESSING
A potluck or picnic favorite. You will like the subtle flavors. If you don't like Cilantro, leave it out.
Provided by Miss Annie
Categories Lunch/Snacks
Time 55m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Cook rice according to directions and place in a bowl to cool to room temperature.
- When cool, add pineapple, cashews, raisins, green onions, red and green bell peppers, celery, bean sprouts and cilantro.
- In a jar, combine dressing ingredients and shake to mix.
- If the salad is served immediately, drizzle all of the dressing over the salad.
- If salad is to be served later, use only half of dressing over salad, then at the last minute add the other half of dressing, stirring to coat.
- May be served room temperature or chilled.
CILANTRO RICE SALAD
This is a wonderful, summer salad, bursting with great color and texture. I found this in Food and Wine magazine. I have also made this using "brown" basmati rice, which worked great and added a terrific, nutty flavor.
Provided by Kozmic Blues
Categories Rice
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cook rice according to package directions, either on stove top or in rice cooker.
- Once rice is cooked, transfer to a large bowl and allow to cool, tossing with a rubber spoon until at room temperature.
- Wisk together ingredients for the dressing: oil, vinegar, salt and pepper in a bowl.
- Fold tomatoes, onion, cilantro and olives into the cooled rice.
- Add vinaigrette and toss to combine.
- Add salt and pepper to taste.
- **Notefor Leftovers: Leftover rice salad can be tossed with a can or two of white tuna, drained and flaked.
- Makes a nice lunch!
Nutrition Facts : Calories 252.2, Fat 9.1, SaturatedFat 1.3, Sodium 79.5, Carbohydrate 38.9, Fiber 2.5, Sugar 1.8, Protein 4.2
BBQ CHICKEN SALAD CILANTRO LIME RICE BOWLS
This robust dinner (or lunch!) salad is a little Southern, a little Southwestern and a lot delicious. Save time by using leftover cooked chicken from another meal or store-bought rotisserie chicken.
Yield 4-6 servings
Number Of Ingredients 21
Steps:
- Combine all the dressing ingredients in a blender and process until smooth. Refrigerate until ready to use (can be made and refrigerated up to several weeks ahead of time).
- Toss the chicken and BBQ sauce together until the chicken is well coated.
- Assemble the salad bowls by placing lettuce in the bottom of each bowl (or plate). Top with cilantro lime rice, corn, black beans, red onion, BBQ chicken, cheese, tomatoes and avocados. Drizzle with dressing and serve.
BBQ CHICKEN SALAD BOWLS WITH CILANTRO LIME RICE | MEL'S KITCHEN CAFE
If you love BBQ Chicken Salad, you'll go crazy over these BBQ Chicken Salad Bowls with Cilantro Lime Rice. Fast, simple, delicious!
Provided by @MakeItYours
Number Of Ingredients 21
Steps:
- Combine all the dressing ingredients in a blender and process until smooth. Refrigerate until ready to use (can be made and refrigerated up to several weeks ahead of time).
- Toss the chicken and BBQ sauce together until the chicken is well coated.
- Assemble the salad bowls by placing lettuce in the bottom of each bowl (or plate). Top with cilantro lime rice, corn, black beans, red onion, BBQ chicken, cheese, tomatoes and avocados.
- Drizzle with dressing and serve.
BROWN RICE, EDAMAME AND CILANTRO SALAD
Steps:
- Toss rice with vinegar while still warm. Steam edamame in pan of water until green and tender, 2 min. Whisk soy, water & oil in small bowl. Combine rice, greens, cilantro and edamame in large bowl and stir in dressing. Season with salt & pepper and lime juice. Add sesame seeds or use for garnish. Refrigerate until ready to serve.
BLACK RICE SALAD WITH CILANTRO PESTO
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Toast Brazil nuts on a rimmed baking sheet, tossing once, until golden brown, 10-12 minutes. Let cool. Toss squash and oil in an 8x8" baking dish; roast until squash is fork-tender, 30-40 minutes. Let cool, then strain oil into a small bowl; set squash aside. Whisk vinegar, lime juice, and 3 Tbsp. squash oil in another small bowl. Season vinaigrette with salt and pepper. Purée Brazil nuts, garlic, lime zest, 1 cup cilantro, and remaining squash oil in a food processor until smooth. Season pesto with salt and pepper. Toss radishes, scallions, shallot, black rice, vinaigrette, reserved squash, and remaining ½ cup cilantro in a large bowl; season with salt and pepper. Drizzle some pesto over salad. (Save any extra pesto and stir into yogurt or labneh or serve with cheese and crackers.)
MANGO & AVOCADO BLACK RICE SALAD WITH CILANTRO-LIME VINAIGRETTE
A fresh and flavorful, nutrient packed black rice salad with mango and avocado. Served with the most incredible cilantro-lime vinaigrette. Vegan and gluten free!
Provided by @MakeItYours
Number Of Ingredients 16
Steps:
- Rinse rice in mesh strainer. Add to medium saucepan. Add 2 3/4 cups water and a pinch of salt; bring to a boil. Cover, reduce to a low simmer, and cook until rice is tender and water is absorbed about 30-40 minutes. When rice is done cooking, remove from heat and transfer to a bowl. Cool for 10 minutes before adding dressing.
- While rice is cooking prepare the dressing: Combine lime juice, olive oil, garlic, honey (or agave), cilantro, and salt in a food processor. Process for 15-30 seconds or until dressing is combined. Once rice is done cooking and has cooled a bit, stir in dressing and . Cover bowl and place in fridge for an hour or until cool and you are ready to add in the rest of the salad ingredients.
- Before serving, toss salad again with dressing and fold in cilantro, mango, and red onion. Pour into cold salad bowls and top with roasted almonds and avocado. Garnish with a lime wedge or extra cilantro if desired. Enjoy!
CILANTRO-SCENTED TOFU RICE SALAD
Make and share this Cilantro-Scented Tofu Rice Salad recipe from Food.com.
Provided by Mirj2338
Categories Brown Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut the tofu into 1/3 inch thick slices and drain in a colander for 15 minutes.
- Crumble to tofu in small pieces and place in a mixing bowl.
- Add the rice, cilantro, cucumber and carrots, tossing evenly.
- Combine the dressing ingredients in a blender and process until well mixed.
- Pour the dressing into the tofu/rice mixture and toss to coat evenly.
- Let the flavors blend for 20 minutes in the refrigerator.
- Season with salt and pepper to taste, garnish with toasted pumpkin seeds if desired.
- Put the lettuce leaves on 4 plates; evenly divide the rice and place on top of the lettuce.
- Sprinkle the onion over each salad and serve.
Nutrition Facts : Calories 674.6, Fat 14.4, SaturatedFat 2, Sodium 76.9, Carbohydrate 118.8, Fiber 8.4, Sugar 6.2, Protein 18.8
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