10 exciting salads with rice

Delicious combinations with crab sticks, corn, tuna, chicken, cucumbers, cheese, nuts and more.

3 fundamental points

The ingredients list the weight of dry rice. To cook it correctly, use the tips from this article for us.
Before making the salad, the rice must be cooled.
Mayonnaise can be prepared independently, replaced with sour cream or other sauces.

1. Salad with rice, crab sticks, corn, eggs and cucumber

Ingredients

60 g white rice;
4 testicles;
250 g crab sticks;
1 cucumber;
½ reddish onion;
120 g canned corn;
several sprigs of parsley or dill;
salt - to taste;
3 tablespoons of mayonnaise.

Manufacturing

Boil the rice. Boil the eggs hard, cool and peel. Cut the eggs, crab sticks, cucumber and onion into small cubes. Add rice, corn, chopped herbs, salt and mayonnaise and stir.

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2. Salad with rice, chicken, baked bell peppers, peas and olives

Ingredients

70 g white rice;
200–250 g chicken fillet;
2–3 burgundy bell peppers;
100–150 g canned or frozen green peas;
salt - to taste;
a handful of olives;
a few green onions;
several sprigs of dill;
2–3 tablespoons olive oil;
1 tablespoon white wine vinegar;
1 teaspoon grainy mustard;
ground black pepper - to taste.

Manufacturing

Boil rice and chicken until done. Place the peppers on a baking sheet lined with foil. Place in an oven preheated to 200°C for 25–30 minutes. Cool the peppers, peel them from skin and seeds and cut them into small cubes. Cut the cooled chicken into the same pieces.

If using frozen peas, boil them in boiling salted water for a couple of minutes until soft. Then cool in ice water to preserve the vibrant color. Cut the olives into small pieces and chop the herbs.

Place all prepared ingredients in a bowl. Mix oil, vinegar, mustard, salt and pepper. Season the salad with the resulting consistency.

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3. Salad with rice, tuna, tomatoes, corn, olives and eggs

Ingredients

150 g arborio rice or other white rice;
salt - to taste;
2 testicles;
a handful of olives;
200–250 g cherry tomatoes;
250 g canned tuna;
250 g canned corn;
2 tablespoons lemon juice;
3 tablespoons olive oil;
ground black pepper - to taste.

Manufacturing

Boil the rice in salted water. Boil the eggs hard, cool and peel. Cut the eggs and olives into large pieces. Cut the tomatoes in half. Lightly mash the tuna with a fork.

Place rice, eggs, olives, tomatoes, corn and tuna in a bowl. Add lemon juice, oil, salt and pepper and toss the salad. Put it in the refrigerator for a couple of hours, then it will become even tastier.

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4. Layered salad with rice, salmon, avocado and cheese

Ingredients

50 g white rice;
salt - to taste;
200 g lightly salted salmon;
60 g hard cheese;
100 g curd cheese;
3 tablespoons of mayonnaise;
several sprigs of dill;
1 avocado;
½ lemon.

Manufacturing

Boil the rice in salted water. Cut the salmon into small cubes. Grate the hard cheese on a large grater and mix half of it with the cream cheese. Add two tablespoons of mayonnaise and chopped dill and stir.

Cut the avocado into small cubes and sprinkle with lemon juice to prevent them from browning. Layer the salad in the following order: half the fish, rice, avocado, curd mixture, remaining fish, mayonnaise and hard cheese.

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5. Salad with rice, beets, goat cheese and pine nuts

Ingredients

180 g brown rice;
salt - to taste;
1 bay leaf;
30 g pine nuts;
2 teaspoons olive oil;
2 small onions;
3–4 cloves of garlic;
4 medium beets;
ground black pepper - to taste;
2 teaspoons finely grated lemon zest;
several sprigs of parsley;
60 g soft goat cheese.

Manufacturing

Boil the rice in salted water with the addition of bay leaf. Place the nuts in a frying pan with heated oil and fry, stirring, for about 5 minutes over medium heat. Place on a plate.

Reduce heat slightly and place finely chopped onion and garlic in the pan. Cook for approximately 8 minutes. Meanwhile, cut the beets into medium cubes. Add it to the vegetables, season with salt and pepper. Cover and cook, stirring occasionally, 25 minutes. If the beets stick to the pan, add little water.

Mix the roast, rice, half the nuts, lemon zest and almost all the chopped parsley. Cool the salad and sprinkle with nuts, crumbled cheese and parsley.

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6. Salad with rice, cucumber, walnuts and mint

Ingredients

180 g long grain white rice;
100–120 g chopped walnuts;
1–2 cucumbers;
several sprigs of dill;
several sprigs of mint;
1 lemon;
2 tablespoons olive oil;
1 tablespoon apple cider vinegar;
1 tablespoon of tahini (the recipe is in this article for us);
salt - to taste;
ground black pepper - to taste;
½ teaspoon sugar or honey.

Manufacturing

Boil the rice. Roast the nuts in a dry frying pan for 5 minutes. Cut the cucumber into cubes, chop the dill and mint leaves.

Combine the juice of half a lemon, oil, vinegar, tahini, salt, pepper, sugar or honey. Add dressing to the prepared ingredients and stir. Pour the remaining lemon juice over the salad and leave for 10 minutes to release the aroma.

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7. Salad with rice, tuna and pickled cucumbers

Ingredients

100 g long grain white rice;
140 g canned tuna;
2 pickled cucumbers;
2 tablespoons olive oil;
1–2 tablespoons lemon juice;
salt - to taste;
ground black pepper - to taste.

Manufacturing

Boil the rice. Mash the tuna with a fork. Cut the cucumbers into small cubes. Add oil, lemon juice, salt and pepper to the prepared ingredients and stir.

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8. Salad with rice, grapes, cashews and feta

Ingredients

180 g brown rice;
100 g cashews;
300 g of snow-white grapes;
150 g feta;
½ small reddish onion;
2 tablespoons lemon juice;
2 tablespoons olive oil;
salt - to taste;
ground black pepper - to taste;
½ bunch of parsley.

Manufacturing

Boil the rice. Place cashews on a baking sheet and place in an oven preheated to 180°C for 3-5 minutes. The nuts should be slightly browned. You can also fry them in a dry frying pan.

Cut the grapes in half and remove the seeds, if any. Cut the feta into medium cubes and the onion into small ones.

Mix lemon juice, oil, salt and pepper. Pour half of the dressing over the rice and stir well. Add grapes, feta, onion, chopped parsley leaves and cooled nuts. Pour over the remaining dressing and stir.

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9. Layered salad with rice, chicken, prunes, cucumber and cheese

Ingredients

100 g long grain white rice;
200 g chicken fillet;
salt - to taste;
2 testicles;
1 cucumber;
100 g prunes;
100 g hard cheese;
a few tablespoons of mayonnaise.

Manufacturing

Boil rice and chicken until done. Salt the rice. Hard boil the eggs. Cut the cucumber, prunes, cooled eggs and chicken into small cubes. Grate the cheese on a small grater.

Layer the salad in the following order: rice, chicken, prunes, cucumber, eggs and cheese. Lubricate any layer, not counting the outermost one, with mayonnaise. Place the salad in the refrigerator for 1-2 hours.

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10. Salad with rice, bell pepper, carrots and honey-soy dressing

Ingredients

180 g brown rice;
2 burgundy bell peppers;
2 carrots;
½ bunch of green onions;
1 bunch of basil;
4 tablespoons apple cider vinegar;
2 teaspoons sesame oil;
2 teaspoons honey;
2–3 tablespoons of soy sauce;
ground black pepper - to taste.

Manufacturing

Boil the rice. Cut the pepper into medium cubes. Grate the carrots using a Korean carrot grater. Chop the onion with a knife and tear the basil with your hands.

Mix vinegar, oil, honey and soy sauce. Pour the dressing over the salad, season with pepper and stir.

Salad with rice and chicken

The recipe uses chicken fillet fried in a frying pan in Maggi frying sheets

Ingredients for “Rice and Chicken Salad”:

Chicken (fillet) – 300 g
Rice - 0.5 cups.
Apple - 1 pc.
Leek (green part used) - 1 pc.
Chicken egg - 2 pcs
Celery root (root, grown in the middle zone, the size of a small carrot) - 2 pcs.
Green peas - 0.5 cup.
Mayonnaise - 100 g
Parsley - 1 bunch.
Salt - to taste
Dark pepper - to taste
Seasoning (Maggi for 2nd for tender Italian chicken breast fillet 2 sheets)

Production time: 30 minutes

Number of servings: 4

Nutritional and energy value:

Ready meals
kcal 2061.5 kcal	proteins 98.5 g	fat 97.5 g	carbohydrates 190.2 g
Portions
kcal 515.4 kcal	proteins 24.6 g	fat 24.4 g	carbohydrates 47.6 g
100 g dish
kcal 100.1 kcal	proteins 4.8 g	fat 4.7 g	carbohydrates 9.2 g

Recipe for Salad with Rice and Chicken:

Finely chop the onion and grate the celery on a large grater. Fry them together in a frying pan.

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October 12, 2017 Grandma Care #

Stunning rice salad with chicken

Would you like me to share with you a recipe for a stunning rice salad with chicken? I'm sure you haven't tried such a delicious thing yet. Do you think that the recipe for salad with rice and chicken will be very difficult to make? But no: it’s so simple and easy to make that you can cook it any day. And the cost is absolutely cheap, because the salad contains only affordable ingredients: tender chicken fillet, the freshest cucumber - can you feel the smell coming from it?

Ingredients:

2 new cucumbers;
150 grams of boiled chicken fillet;
50 grams of green onions;
250 grams of boiled rice;
0.5 teaspoon salt;
100 grams of canned green peas;
0.5 teaspoon ground dark pepper;
5 sprigs of parsley;
200 grams of mayonnaise.

Stunning rice salad with chicken. Step by step recipe

Wash the fresh cucumbers, cut off the stems and finely peel them. Cut into small cubes.
After washing, be sure to dry the green onions from water. Cut into thin rings.
Finely chop the parsley with a knife. Wash it in advance and cut off all seals. Place everything in a huge bowl: we will make the salad in it.
Boil the chicken fillet in advance so that it has time to cool before making the salad. Cut the chicken into cubes: they should be the same size as cucumbers.
Advice. To ensure that the meat in the salad is tender and juicy, do not remove it from the broth after cooking, but let it cool there. And take it out when cool to make a salad.
Boil the rice in advance, cool it and add it to the rest of the ingredients.
Advice. Try to cook the rice for the salad crumbly. To do this, take twice as much water as the cereal itself. And be sure to lower it to boil in already boiling water.
Transfer the canned green peas from the jar, having previously drained the liquid from them.
Be sure to add salt and pepper to the future salad. Season with mayonnaise. Then stir the salad with a spoon.
Basically, our stunning salad is ready. But to make it even tastier, put it in the refrigerator for 1.5 hours. Serve this salad in a beautiful salad bowl.

At first glance, it may seem that salad with rice and chicken is very simple, because its preparation does not take much time. But believe me: now we have created another masterpiece, the salad is incredibly delicious and you will definitely like it. The website “I Love to Cook” has compiled an entire encyclopedia of amazingly delicious salads. Don't believe me? Visit us and see for yourself. Bon appetit!

Chicken and Rice Salad Recipes

Detailed description: recipes for salads with chicken and rice from the chef for gourmets and housewives from various sources.

1 Ingredients:
2 Prepare salad with chicken and rice

In order to prepare a chicken salad that is not easy to implement, you will need quite a few items. The main thing is that they are all accessible and are always at hand in the culinary storehouses of every housewife. The main ingredient in the salad is chicken breast (or fillet). This particular component sets the flavor tone for the entire dish. Chicken meat is boiled beforehand and then chopped.

Boiled chicken breast is complemented with rice in the salad. This product should also be boiled in advance. And another ingredient that needs to be boiled is chicken eggs. For salad they should be hard-boiled. The listed ingredients go perfectly together in a salad with the freshest cucumber and green onions. These ingredients add freshness to the finished salad.

As for the dressing, the proposed recipe uses mayonnaise for the ingredients. It can be completely replaced with sour cream. How to prepare a delicious salad with chicken and rice is described in the recipe below. And step-by-step photos will help you master the recipe without any hassles.

Ingredients:

2 new cucumbers;
150 grams of boiled chicken fillet;
50 grams of green onions;
250 grams of boiled rice;
0.5 teaspoon salt;
100 grams of canned green peas;
0.5 teaspoon ground dark pepper;
5 sprigs of parsley;
200 grams of mayonnaise.

Stunning rice salad with chicken. Step by step recipe

Wash the fresh cucumbers, cut off the stems and finely peel them. Cut into small cubes.
After washing, be sure to dry the green onions from water. Cut into thin rings.
Finely chop the parsley with a knife. Wash it in advance and cut off all seals. Place everything in a huge bowl: we will make the salad in it.
Boil the chicken fillet in advance so that it has time to cool before making the salad. Cut the chicken into cubes: they should be the same size as cucumbers.
Advice. To ensure that the meat in the salad is tender and juicy, do not remove it from the broth after cooking, but let it cool there. And take it out when cool to make a salad.
Boil the rice in advance, cool it and add it to the rest of the ingredients.
Advice. Try to cook the rice for the salad crumbly. To do this, take twice as much water as the cereal itself. And be sure to lower it to boil in already boiling water.
Transfer the canned green peas from the jar, having previously drained the liquid from them.
Be sure to add salt and pepper to the future salad. Season with mayonnaise. Then stir the salad with a spoon.
Basically, our stunning salad is ready. But to make it even tastier, put it in the refrigerator for 1.5 hours. Serve this salad in a beautiful salad bowl.

Video (click to play).

Cooking salad with chicken and rice

In almost all families there are often no lovers of snow-white chicken meat, therefore, after making the broth and instantly “defeating” the chicken legs, thighs and wings, the question often arises: what to do with the breasts? Don't throw it away! Naturally not! Better use them to make a tasty and satisfying salad with rice and tomatoes. This is just one of the options for using the “slow” parts of a chicken carcass; there are also a huge number of methods for preparing different dishes. But specifically in a salad they are especially tasty.

The combination of rice and chicken is a culinary classic, especially often used in oriental dishes. Naturally, it is not at all necessary to use boiled breasts. Other parts of the bird are also suitable for this salad, and it will be even more delicious if the meat is fried. If you don’t like or can’t eat spicy foods, then you can get by with just tomatoes without adding hot sauce. But it’s better to add specifically wine vinegar, or at least apple vinegar. Salt the rice and chicken while preparing them, then the salad itself will no longer need to be salted.

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10 exciting salads with rice