Best Mediterranean Chicken And Rice Salad Recipes

MEDITERRANEAN BROWN RICE SALAD

Mediterranean Brown Rice Salad image

Recipe video above. This Brown Rice Salad looks way too healthy to taste as good as it does! The fresh dill and coriander/cilantro with the bright lemon dressing totally makes it. The perfectly cooked, nutty brown rice helps. Everything else is customisable.Serves 6 to 8 as a side, 4 as a meal. Keeps for 3 days. Exellent work lunch option, and serving for lunch with friends.

Provided by Nagi

Number Of Ingredients 16

Ingredients

3 cups cooked brown rice (, cooled but not cold)
2 tomatoes (, diced)
2 cucumbers (, diced (or 1 long English/continental cucumber))
1/2 red onion (, chopped (sub 2 stems green onion))
40g/ 4 cups tightly packed baby rocket/arugula (, roughly chopped (or baby spinach))
1/3 cup coriander/cilantro leaves (, roughly chopped (Note 2))
1/3 cup fresh dill leaves (, roughly chopped (Note 2))
3 tbsp lemon juice
5 tbsp extra virgin olive oil
1 garlic cloves (, minced using garlic press)
1/2 tsp Dijon mustard ((Note 3))
3/4 tsp salt (, kosher/cooking salt (1/2 tsp table salt))
1/2 tsp black pepper
1/2 cup black olive slices
200g/7oz halloumi (, sliced then pan fried in a little olive oil until golden and crispy)
Other topping options: feta, parmesan, nuts (Note 4)

Steps:

Place Dressing ingredients in a jar and shake well to combine.
Place Salad ingredients in a big bowl. Drizzle over Dressing, toss well.
Transfer to serving bowl. If using Halloumi, pile on top.
Serve!

Nutrition Facts : Calories 179 kcal, Carbohydrate 21 g, Protein 3 g, Fat 10 g, SaturatedFat 1 g, Sodium 226 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

EASY ONE-POT CHICKEN AND RICE RECIPE

Easy One-Pot Chicken and Rice Recipe image

Simple, comforting, one-pot chicken and rice recipe with chopped veggies, chickpeas, and warm Middle Eastern spices. Ready in just over 30 minutes.

Provided by Suzy Karadsheh

Categories Entree

Number Of Ingredients 15

Ingredients

2 tsp ground allspice (more for later)
1 tsp black pepper
3/4 tsp ground green cardamom (more for later)
1/4 tsp ground turmeric (more for later)
6 boneless skinless chicken thighs
Kosher salt
Extra virgin olive oil
1 cup chopped yellow onions, (about 1/2 large onion)
2 carrots, (chopped)
1 cup frozen peas
1 cup cooked chickpeas (or from canned chickpeas, drained and rinsed)
2 cups Basmati rice,
2 cinnamon sticks
1 dry bay leaf
2 cups low-sodium chicken broth, (boiling)

Steps:

In a small bowl, mix the spices to make the spice mixture. Set aside for now.
Pat chicken thighs dry and cut them into large pieces (I simply cut each in half). Season well with salt, then season with the spice mixture. Work the chicken with clean hands to make sure all the pieces are well-coated with the spice mixture. Set at room temperature for 20 minutes or so (if you have the time).
In a large and deep cooking skillet with a lid, heat 3 tbsp extra virgin olive oil over medium-high until shimmering but not smoking. Brown the chicken briefly on both sides. Remove from the skillet and set aside for now.
To the same skillet, now add onions, carrots, and frozen peas. Cook for 4 minutes or so, tossing regularly, until tender. Add the chickpeas and rice. Season with salt, 1/2 tsp allspice and 1/4 tsp ground cardamom. Stir to combine.
Add the chicken back to the skillet (nestle the pieces in the rice). Add the cinnamon sticks, bay leaf, and chicken broth. Bring to a boil.
Turn the heat to low. Cover and cook for 20 minutes or until fully cooked.
Remove from the heat, garnish with parsley.

Nutrition Facts : Calories 401.2 kcal, Sodium 306.8 mg, SaturatedFat 1.8 g, Carbohydrate 45 g, Fiber 6.1 g, Protein 24.9 g, Cholesterol 71.8 mg, ServingSize 1 serving

MEDITERRANEAN CHICKEN AND RICE SALAD

Mediterranean Chicken and Rice Salad image

Make and share this Mediterranean Chicken and Rice Salad recipe from Food.com.

Provided by Dona England

Categories Long Grain Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

3 tablespoons red wine vinegar
1 1/2 tablespoons olive oil
1/4 teaspoon coarsly ground pepper
1 clove garlic, minced
3 cups cooked long-grain rice
1 1/2 cups diced cooked chicken breasts
1/2 cup drained diced bottled roasted red pepper
1/4 cup pitted ripe olives, drained and halved
1/4 cup chopped fresh chives
1/4 cup chopped fresh basil
1/4 cup chopped fresh oregano
1 (14 ounce) can quartered artichoke hearts, drained

Steps:

Combine vinegar,olive oil, pepper and minced garlic in a small bowl.
Set dressing aside.
Combine rice and remaining ingredients in a large bowl.
Add dressing.
Stir until well blended.

Nutrition Facts : Calories 370.8, Fat 10.7, SaturatedFat 2.1, Cholesterol 44.1, Sodium 680.4, Carbohydrate 46.9, Fiber 7, Sugar 1.1, Protein 22.8

SPICY CHICKEN BREASTS

Spicy Chicken Breasts image

This is a great skinless, chicken breast recipe that can be served over salad greens or as an entree! If serving over salad greens, cut chicken into strips and top with your favorite salsa or dressing.

Provided by Barbara Radford

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy

Time 30m

Yield 4

Number Of Ingredients 8

Ingredients

2 ½ tablespoons paprika
2 tablespoons garlic powder
1 tablespoon salt
1 tablespoon onion powder
1 tablespoon dried thyme
1 tablespoon ground cayenne pepper
1 tablespoon ground black pepper
4 skinless, boneless chicken breast halves

Steps:

In a medium bowl, mix together the paprika, garlic powder, salt, onion powder, thyme, cayenne pepper, and ground black pepper. Set aside about 3 tablespoons of this seasoning mixture for the chicken; store the remainder in an airtight container for later use (for seasoning fish, meats, or vegetables).
Preheat grill for medium-high heat. Rub some of the reserved 3 tablespoons of seasoning onto both sides of the chicken breasts.
Lightly oil the grill grate. Place chicken on the grill, and cook for 6 to 8 minutes on each side, until juices run clear.

Nutrition Facts : Calories 173 calories, Carbohydrate 9.2 g, Cholesterol 68.4 mg, Fat 2.4 g, Fiber 3.3 g, Protein 29.2 g, SaturatedFat 0.6 g, Sodium 1825.9 mg, Sugar 2.2 g

CHICKEN AND RICE A RONI CASSEROLE

Chicken and Rice a Roni Casserole image

Make and share this Chicken and Rice a Roni Casserole recipe from Food.com.

Provided by Cristi Hinten

Categories < 4 Hours

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

6 ounces chicken rice-a-roni
10 ounces cream of chicken soup
8 ounces low-fat sour cream
1 rotisserie-cooked chicken
6 ounces French-fried onions

Steps:

Preheat oven to 350°F Prepare Rice-A-Roni according to package directions. While that is cooking, shred/cut up the chicken removing meat from bones.
When Rice-A-Roni is done, add the can of soup and the sour cream, and stir to combine. Add the chicken and mix together. Spread mixture into a sprayed baking dish and bake, uncovered, at 350 F for 40 minutes.
Remove from oven, cover with the french-friend onions and bake for 5 more minutes.

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