Print Recipe

Herby Chicken and Rice Salad

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
Loading...
Dinner, Main Course, Side Dish, Lunch – American
By Emily Nunn, via Southern Living Magazine – Serves: 4-8
Prep Time: 30 Minutes (plus rice-cooking time) – Cooking Time: NA – Total Time: 30 Minutes (plus rice-cooking time)

A fresh Herby Chicken and Rice Salad is perfect for a hearty, yet light Sunday Supper; with feta, crunchy veggies and toasted almonds.

Ingredients

  • Herby Dressing
  • 1/2 cup Loosely Packed Fresh Herbs, like Dill, Parsley, Tarragon, Chives
  • 1/3 cup Olive Oil
  • 1/4 cup Fresh Lemon Juice
  • 1 Small Shallot, chopped
  • 1/2 tbsp. Dijon Mustard
  • 2 tsp. Honey
  • 1/2 tsp. Kosher Salt
  • 1/4 tsp Black Pepper
  • Salad
  • 2 cups Shredded Rotisserie Chicken
  • 2 cups Cooked Basmati Rice, cooled
  • 2 cups Halved Cherry tomatoes
  • 1.25 cups Sliced Persian Cucumbers (or mini cucumbers)
  • 1/2 cup Sliced Celery
  • 1 cup Sliced Almonds, lightly toasted
  • 1/2-1 cup Feta Cheese, crumbled
  • 1/4 cup Chopped Parsley
  • Flaky Finishing Salt (optional)

Instructions

Dressing

1

Combine the herbs in a blender with olive oil, lemon juice, honey, mustard, shallot, kosher salt and black pepper.

2

Blend the ingredients until the mixture is smooth. Set this aside.

Salad

3

Add the rice, almonds, tomatoes and celery to the large bowl with the shredded chicken. Pour the dressing over the salad and use a silicone spatula to thoroughly mix and coat everything in the dressing.

4

Crumble the feta over the dressed salad and sprinkle on the chopped parsley, mix again. Then transfer the dressed Herby Chicken and Rice Salad to a serving bowl. Season with flaky finishing salt and black pepper.