Chicken (Herbed) and Rice Salad
Incorporating two mainstays of the Southern diet—chicken and rice—this salad is an example of the kind of delicious home cooking that grew out of the necessity of using every bit of food. This recipe keeps things light and savory, pairing basmati rice with vegetables and rotisserie chicken. Herbs and a bright lemon dressing give it vivid colors and a fresh taste. By starting with two smart shortcuts—microwavable rice and rotisserie chicken—you'll have a meal that takes no time at all, but is sure to impress.
Ingredients
2 (8½-oz.) pkg. microwavable basmati rice½ cup loosely packed fresh tender herbs (such as dill, parsley, and chives), plus more for garnish
¼ cup plus 2 Tbsp. olive oil
¼ cup fresh lemon juice (from 2 large lemons)
2 tablespoons chopped shallot (from 1 small shallot)
½ tablespoon Dijon mustard
2 teaspoons honey
½ teaspoon kosher salt
¼ teaspoon black pepper
2 ½ cups shredded rotisserie chicken breast (from 1 chicken)
2 cups halved multicolored cherry tomatoes (from 1 [12-oz.] pkg.)
1 ¼ cups (¼-inch) diagonally sliced Persian or mini cucumbers (about 3 cucumbers)
1 cup sliced almonds, toasted
4 ounces feta cheese, crumbled (about 1 cup)
½ cup (¼-inch) sliced celery (from 1 large celery stalk)
¼ cup coarsely chopped celery leaves
¼ cup coarsely chopped fresh flat-leaf parsley
Instructions
Step 1Microwave rice according to package directions; transfer to a large bowl, and cool completely, about 20 minutes.
Step 2
Meanwhile, place herbs, olive oil, lemon juice, shallot, mustard, honey, salt, and pepper in a food processor or blender; process until smooth, about 30 seconds.
Step 3
Add chicken, tomatoes, cucumbers, almonds, feta, celery, chopped celery leaves, and parsley to bowl with cooled rice; drizzle with dressing, and toss to coat. Transfer to a large serving platter or bowl, and garnish with additional herbs.
From: Southern Living