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Lemon-Herb Chicken and Rice Salad
Sweet cherry tomatoes and crisp cucumbers meet tender basmati rice in this bright, Mediterranean-inspired bowl. Using shredded rotisserie chicken keeps the active cooking to an absolute minimum, while a vibrant lemon-herb dressing ties everything together. You'll love the contrast between the salty crumbled feta and the toasted almonds. It's hearty enough for a main course and holds up beautifully in the fridge, making it a brilliant option for packed lunches throughout the week.
Equipment
- Microwave
Ingredients
- 2 (8½-oz.) pkg. microwavable basmati rice
- ½ 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 Tbsp. chopped shallot (from 1 small shallot)
- ½ Tbsp. Dijon mustard
- 2 tsp. honey
- ½ tsp. kosher salt
- ¼ tsp. black pepper
- 2½ cups shredded rotisserie chicken breast (from 1 chicken)
- 2 cups halved multicolor cherry tomatoes (from 1 [12-oz.] pkg.)
- 1¼ cups (¼-inch) diagonally sliced Persian or mini cucumbers (about 3 cucumbers)
- 1 cup sliced almonds, toasted
- 4 oz. 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
- 1. Microwave rice according to package directions; transfer to a large bowl, and cool completely, about 20 minutes.
Instructions
- 1Microwave the basmati rice according to the package directions. Transfer it to a large bowl and let it cool completely, about 20 minutes. Spreading the rice out in a wide layer helps it cool faster and prevents it from getting mushy.
- 2Combine the tender herbs, olive oil, lemon juice, shallot, mustard, honey, salt, and pepper in a food processor or blender. Blend the mixture for about 30 seconds until it's completely smooth.
- 3Add the shredded chicken, cherry tomatoes, cucumbers, toasted almonds, feta, sliced celery, celery leaves, and parsley to the bowl with the cooled rice. Pour the blended dressing over the top and toss everything together until well coated.
- 4Transfer the mixed salad to a large serving platter or bowl, and garnish with a few extra fresh herbs.
Notes
- Make ahead: You can prep the dressing up to 3 days in advance and store it in an airtight container in the fridge.
- Storage: Leftovers keep well in the fridge for up to 4 days. The flavors actually deepen as it sits.
- Swap: If you don't have basmati rice, cooked farro or quinoa makes an excellent substitute.
