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
Scale
- 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
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- 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.
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- 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.
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- Rice: You can use white rice, brown rice or even farro or barley.
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- 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. 🌱🌱
Find it online: https://www.framedcooks.com/summer-chicken-rice-salad/