Herby Chicken and Rice Salad

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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.


  • 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)




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


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



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.


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.