Best Rice Chicken And Artichoke Salad Recipes

WARM RICE, ARTICHOKE, SPINACH, AND CHICKEN SALAD

Warm Rice, Artichoke, Spinach, and Chicken Salad image

This is a recipe I came up with after looking at a few other recipes and not finding the perfect combination for what I wanted. This uses a rice cooker so please make it easy on yourself and buy one if you don't already own one; they're completely amazing.

Provided by Kameron

Categories Salad Grains

Time 1h5m

Yield 8

Number Of Ingredients 17

Ingredients

2 tablespoons olive oil
1 cup diced onion
2 cloves garlic, minced
½ cup pine nuts
1 lemon, zested
1 teaspoon vegetable bouillon (such as Knorr®)
½ teaspoon ground turmeric
2 cups rice
4 cups water
1 bunch green onions
¼ cup torn fresh basil leaves
10 small thinly sliced fresh mushrooms
1 bunch fresh spinach, roughly chopped
2 cups diced cooked chicken breast
1 cup roughly chopped marinated artichoke hearts
1 cup shredded Parmesan cheese
ground black pepper to taste

Steps:

Heat oil in a pot over medium-high heat. Saute onion and garlic in hot oil until onion softens, 5 to 7 minutes. Stir pine nuts into onion mixture; saute until fragrant and golden, 2 to 3 minutes. Stir lemon zest, vegetable bouillon, and turmeric into onion mixture; saute until fragrant, about 1 minute. Add rice to mixture and cook until fragrant, 2 to 3 minutes more.
Pour rice mixture in a rice cooker and add water. Set the rice cooker to the regular white rice cycle, and select Start. Fluff cooked rice with a fork and top rice with green onion and basil. Close rice cooker and steam green onion and basil until tender, about 5 minutes.
Stir mushrooms into rice and place spinach on top. Close rice cooker again and steam until spinach wilts slightly, about 5 minutes more. Add chicken, artichoke hearts, and Parmesan cheese; stir to combine. Season with black pepper.

Nutrition Facts : Calories 392.5 calories, Carbohydrate 46.7 g, Cholesterol 37 mg, Fat 13.2 g, Fiber 3.8 g, Protein 23 g, SaturatedFat 3.4 g, Sodium 303.2 mg, Sugar 2.3 g

CURRIED CHICKEN, ARTICHOKE, AND RICE SALAD

Curried Chicken, Artichoke, and Rice Salad image

Make and share this Curried Chicken, Artichoke, and Rice Salad recipe from Food.com.

Provided by ratherbeswimmin

Categories Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 cups cooked long-grain rice
4 green onions, sliced (white and green parts)
2 cups cubed cooked chicken
1/4 cup diced red bell pepper
1/4 cup diced celery
1 (6 1/2 ounce) jar quartered marinated artichoke hearts, drained and cut into bite-sized pieces (reserve 2 tablespoons of the marinade)
1/4 cup mayonnaise
1/4 cup plain nonfat yogurt
2 tablespoons reserved artichoke marinade
1/2-1 teaspoon curry powder, to taste
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper

Steps:

To make the dressing: whisk the dressing ingredients together in a small bowl; cover and refrigerate until ready to use.
To make the salad: in a medium bowl, combine all the salad ingredients; toss with enough dressing to coat.
Cover and refrigerate several hours to let the flavors blend.
If the salad seems dry, add a little more dressing or mayonnaise before serving.

Nutrition Facts : Calories 292.1, Fat 9.9, SaturatedFat 2.1, Cholesterol 56.6, Sodium 366.6, Carbohydrate 28.6, Fiber 3.5, Sugar 3.5, Protein 22.2

RICE, CHICKEN AND ARTICHOKE SALAD

RICE, CHICKEN AND ARTICHOKE SALAD image

Categories Salad Chicken

Number Of Ingredients 17

Ingredients

Dressing:
2 tablespoons red wine vinegar
2 scallions, trimmed and finely chopped
1 tablespoon grated fresh ginger
1 teaspoon Dijon mustard
1/8 teaspoon each salt and black pepper
1/3 cup vegetable oil
Salad:
1 can (13.5 ounces) artichoke hearts in water, drained, rinsed, patted dry and quartered
2 cups cold cooked brown rice (made from 2/3 cup raw rice)
2 cups cut-up, cooked chicken breast
2 tablespoons barbecue sauce
1 red pepper, cored, seeded and chopped
1 scallion, trimmed and chopped
3 tablespoons fresh parsley or alfalfa sprouts
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

Dressing: 1. In a small bowl or measuring cup, combine vinegar, scallion, ginger, mustard, salt and pepper. While whisking, add oil in a thin stream, beating until well blended. Salad: 2. In a large bowl, combine artichoke hearts, brown rice, chicken, barbecue sauce, red pepper, scallion and parsley or sprouts. Stir gently to combine. Add dressing, salt and pepper and stir to blend. Serve cold or store in air-tight container in refrigerator.

RICE, CHICKEN AND ARTICHOKE SALAD

Rice, Chicken and Artichoke Salad image

This make-ahead salad recipe is perfect for when you want dinner on the table fast. The lively ginger vinaigrette is quite refreshing with the chicken and artichoke hearts.

Provided by @MakeItYours

Number Of Ingredients 17

Ingredients

Dressing: see savings
2 tablespoons red wine vinegar see savings
2 scallions, trimmed and finely chopped see savings
1 tablespoon grated fresh ginger see savings
1 teaspoon Dijon mustard see savings
1/8 teaspoon each salt and black pepper see savings
1/3 cup vegetable oil see savings
Salad: see savings
1 can (13.5 ounces) artichoke hearts in water, drained, rinsed, patted dry and quartered see savings
2 cups cold cooked brown rice (made from 2/3 cup raw rice) see savings
2 cups cut-up, cooked chicken breast see savings
2 tablespoons barbecue sauce see savings
1 small red pepper, cored, seeded and chopped see savings
1 scallion, trimmed and chopped see savings
3 tablespoons fresh parsley or alfalfa sprouts see savings
1/4 teaspoon salt see savings
1/4 teaspoon black pepper see savings

Steps:

Dressing: In a small bowl or measuring cup, combine vinegar, scallion, ginger, mustard, salt and pepper. While whisking, add oil in a thin stream, beating until well blended.