A little rice and some herbs and tomatoes and you can turn some some cooked chicken into a delicious summery chicken rice salad! Perfect for a quick and healthy lunch or supper.
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Why this recipe works
Whenever the Southern husband is grilling up chicken, we ALWAYS make sure to toss a few extra pieces on, just so that we have extra to make things like this wonderful chicken and rice salad.
And whether you have leftover chicken or you pick up a rotisserie chicken at the supermarket, you are only minutes away from a colorful, flavorful main dish chicken salad.
Cook up some rice earlier in the day so it has a chance to cool, and then all you need to do is shake up a quick lemony dressing, chop up some tomatoes and then mix that all together with the chicken and voila! Dinner is ready.
SIDE NOTE: Since cold leftover grilled chicken is so very very tempting when it is just sitting around in the fridge, I do have to say in a very stern voice that nobody is allowed to just randomly eat pieces of leftover grilled chicken when the spirit moves them, and I’ve been known to leave stern Post-It notes on the actual containers of grilled chicken in the refrigerator.
Hey, you do what you have to do!
Ingredients you need
Ingredient notes and substitutions
- Chicken: You can use leftover cooked chicken, you can pick up a rotisserie chicken at the supermarket, or you can poach some chicken (check out the FAQ below)…whatever way you get your chicken will work.
- Tomatoes: We love cherry tomatoes for this recipe, but if you have big tomatoes, just cut them into bite-sized pieces and you are good to go.
- Rice: You can use white rice, brown rice or even farro or barley.
- Basil: If you don’t have your own pot of fresh basil handy, you can pick it up in the produce section of your supermarket. Basil is always best used on the same day you buy (or pick) it. 🌱🌱
See the recipe card for full information on ingredients and quantities and nutritional information.
How to make this recipe
STEP 1: Cook 2 cups rice according to the package directions and let it cool. While it is cooking, make the dressing by putting a little olive oil and lemon juice in a small jar and shaking vigorously.
STEP 2: Now pop that chicken and some cut up cherry tomatoes tomatoes in a large bowl and toss with the dressing. Let it stand around for 15 minutes so those summer flavors have a chance to mingle together
STEP 3: Add the cooked rice and give it another good toss.
STEP 4: Transfer it to a pretty serving dish, season it with some salt and pepper if you like, and sprinkle with basil.
And there you have it. All in one dish. It’s so easy, it’s almost not fair.
Recipe FAQs
So many options! If you have the time, one my favorite ways to get myself a pile of cooked chicken is to pop a few chicken breasts in the slow cooker with about 2 cups of chicken broth and let it cook for 8 hours on low. It will be amazingly tender.
Or, you can put the chicken in a pot of water, bring it to a boil and turn off the heat. Cover the pot and let the chicken cool for 30 minutes – it will continue cooking in the hot water. This is called poaching the chicken and again…so tender.
OR, you can buy a rotisserie chicken at your supermarket, or use leftover chicken.
You can! Or barley, or farro…any grain will work.
The sky is kind of the limit here. Cooked broccoli, shredded zucchini or yellow squash, cooked chopped asparagus, cooked or raw baby spinach…and on and on!
Leave your question (or comment or suggestion) in the Comments box below the recipe and I will answer pronto!
Equipment we used for this recipe
These are some of my favorite kitchen tools! These are Amazon affiliate links, which means I get a little something if you buy through my links at no extra cost to you. (Which helps pay for all that bacon I keep buying! 😄) And I only share things I use and love. I’m so grateful for your support!
- Measuring Cup: We love these angled cups that show the measurements on both the inside and outside of the cup.
- Measuring Spoons: These handy magnetic spoons are not on a ring, so you can just pick the one you need.
- Cutting Board: These sturdy, dishwasher-safe cutting boards come in all different sizes.
- Tongs: We have this essential kitchen tool in all sizes from short to extra long.
- Citrus Juicer: We love this handy juicer that catches every single seed.
- Pyrex Mixing Bowls: These classic sturdy bowls come in all different sizes and are great for everything from mixing ingredients to being casual serving bowls.
- Mason Jars: Oh, the ever helpful mason jar! Just right for shaking up salad dressings, storing ingredients, and eating slow cooker brownie pudding out of!
What to serve with this recipe
We love a little extra veggies alongside this salad. You can up the tomato deliciousness with this rustic and super simple Tomato Goat Cheese Salad, or serve up your veggies in a cup of cool soup with some colorful Zucchini Gazpacho. Some easy rosemary-studded Sheet Pan Focaccia is also a wonderful side, and for dessert? Let’s have some Fresh Peach Butterscotch Pie!
Other chicken salad recipes we love!
We want to know what you think! 🤔
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section below the recipe.
Chicken Rice Salad
A little rice and some herbs and tomatoes and you can turn some some cooked chicken into a delicious summery chicken rice salad! Perfect for a quick and healthy lunch or supper.
- Prep Time: 10 minutes
- Rice Cooling Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 60 minutes
- Yield: 6 servings
- Category: Dinner
- Method: No Cook
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 cups rice
- 1/4 cup olive oil
- Juice from one lemon
- 4 cups shredded cooked chicken
- 1 pint halved cherry tomatoes
- Salt and pepper
- 1/2 cup sliced fresh basil
Instructions
- Cook the rice according to package directions and let it cool.
- Make dressing by combining olive oil and lemon juice in a small jar and shaking vigorously.
- Put chicken and tomatoes in a large bowl and toss with the dressing. Let stand for 15 minutes.
- Add rice and toss. Add salt and pepper to taste.
- Just before serving, add basil. Serve with a little more ground pepper on top.
Notes
-
- Chicken: You can use leftover cooked chicken, you can pick up a rotisserie chicken at the supermarket, or you can poach some chicken (check out the FAQ above)…whatever way you get your chicken will work.
-
- Tomatoes: We love cherry tomatoes for this recipe, but if you have big tomatoes, just cut them into bite-sized pieces and you are good to go.
-
- Rice: You can use white rice, brown rice or even farro or barley.
-
- Basil: If you don’t have your own pot of fresh basil handy, you can pick it up in the produce section of your supermarket. Basil is always best used on the same day you buy (or pick) it. 🌱🌱
Susan says
Very tasty and so easy to make. Perfect summer dish with the fresh basil, cherry tomatoes. and light dressing. Will definitely make it again
I’m so glad you liked it! It’s one of our summertime faves. :)
Susan says
Stupid question
Is it 3 cups cooked or uncooked rice?
Three cups cooked rice! :)
Joseph Higgins says
Just made this for friends and family, and it was a hit. Served chilled with a bit of garlic and extra dressing, and it was a perfect summertime dish!
Hi Joseph! So glad you liked this recipe, and loved your garlic addition – I’ll have to add that next time! Happy summer!
Nutmeg Nanny says
This salad is so perfect! Full of delicious flavors :)
Just the ticket for a summer salad – yay, SUMMER!
Joanne says
I detest mayo so I always cringe a little when I see “salads” that feature it…but this just put a big smile on my face! So perfect for summer!
Hurray! Smiling right back at you. :)
Nessa says
Yum!
That just about sums it up! :)
Ginny Showman says
Going to try this one right away. I’m thinking of substituting quinoa or farrow for the rice to boost the protein as well as maintain our efforts to stay away from white foods as much as possible. Any thoughts on how it might need to be changed? More dressing? More/different herbs?
Thanks. I love all your recipes!
I’m not sure about quinoa in this one, but I think farro would be fantastic! You might want to up the dressing just a bit so that it can hold it’s own with the more substantial farro, and more herbs are always great….aside from that I think you should be fine! Let us know how it turns out! :)
Theresa M says
I make something very similar, only I use orzo instead of rice and I throw in some toasted pine nuts. Yummy! Love that easy summer cooking!
Love orzo – I have an orzo recipe going up this week! Yum.
Rachel says
This does look very summery. I quite often make a chicken salad recipe of Jamie Oliver’s with leftover roast chicken. No tomatoes, but it does have basil, yogurt, mayo, almonds and cumin. It is so good!
That salad sounds absolutely perfect – must give it a try!