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Under 30 Minutes

Under 30 Minutes

Arugula, Chicken, and Rice Salad

  • prep: 30 mins
    total time: 30 mins
  • servings: 4
Photography: Petrina Tinslay

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Ingredients

  • 2/3 cup converted long-grain white rice
  • 3 cups packed mixed fresh herbs, such as basil and parsley
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons red-wine vinegar
  • Coarse salt and ground pepper
  • 5 ounces baby or wild arugula (5 cups)
  • 1 rotisserie chicken (skin removed), meat shredded (4 cups)
  • 2 scallions, thinly sliced
  • 2 medium tomatoes, cut into 1/2-inch wedges, or 1 pint cherry tomatoes, halved

Directions

  1. Step 1

    Cook rice according to package instructions. Meanwhile, in a blender, blend herbs, oil, and vinegar until roughly chopped, scraping down sides as needed. With machine running, gradually add 1/4 to 1/3 cup cold water and blend until dressing is smooth and pourable. Transfer to a small bowl and season with salt and pepper.

  2. Step 2

    In a large bowl, toss arugula with three-quarters the dressing. Transfer to a serving platter. In bowl, stir together rice, chicken, scallions, tomatoes, and remaining dressing. Season to taste with salt and pepper and arrange on top of arugula.

Source
Everyday Food, June 2011

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Reviews (2)

  • 25 May, 2012

    We thought this was a great way to use our homegrown tomatoes, lettuce and herbs last summer.

  • 29 Jul, 2011

    This was good, not excellent though. I used Thai basil that I had left over and a tiny amount of mint. The dressing with the red wine vinegar was good, but the combination of warm rice on cold arugula was better in theory - it got kind of soggy. Overall, it was a good meal, but I'd try a new recipe before making it again.