Lemon-Herb Chicken and Rice Salad

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

1. 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.
2. 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.
3. 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.
4. 4Transfer the mixed salad to a large serving platter or bowl, and garnish with a few extra fresh herbs.

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