10 exciting salads with rice

10 exciting salads with rice

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

3 fundamental points

1. The ingredients list the weight of dry rice. To cook it correctly, use the tips from this article for us.
2. Before making the salad, the rice must be cooled.
3. 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:

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.

Boil rice in salted water, drain and cool.

Fry the chicken fillet in a frying pan without oil, wrapping the pieces of meat in Maggi frying sheets

Grate the apple on a large grater.

Cut the fried fillet into cubes.

Hard-boil the egg and chop finely.

Add green peas to the salad.

Season with mayonnaise, add salt and pepper. Stir.

Place the finished salad in a salad bowl, garnish with egg slices and parsley.

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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

1. Wash the fresh cucumbers, cut off the stems and finely peel them. Cut into small cubes.
2. After washing, be sure to dry the green onions from water. Cut into thin rings.
3. 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.
4. 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.
5. 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.
6. Boil the rice in advance, cool it and add it to the rest of the ingredients.
7. 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.
8. Transfer the canned green peas from the jar, having previously drained the liquid from them.
9. Be sure to add salt and pepper to the future salad. Season with mayonnaise. Then stir the salad with a spoon.
10. 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