Arugula, Chicken, and Rice Salad

Name: Arugula, Chicken, and Rice Salad
Prep time: 30 min
Total time: 30 min
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

Rating: 3.67 stars

6 Ratings
2 Reviews

Using a store-bought rotisserie chicken saves time and effort in this herb-packed light summer salad.

Gallery

Petrina Tinslay

Recipe Summary

prep:

30 mins

total:

30 mins

Servings:

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

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.

Advertisement
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.

Reviews (2)

6 Ratings

5 star values: 0
4 star values: 4
3 star values: 2
2 star values: 0
1 star values: 0

Anonymous

05/25/2012

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

Anonymous

07/29/2011

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.

Back to Arugula, Chicken, and Rice Salad

All Reviews for Arugula, Chicken, and Rice Salad

- of Reviews

Homeschool with Martha

Sensory Crafts and Activities for Kids

These Recipes All Start with a Can of Beans

Arugula, Chicken, and Rice Salad

Ingredients

Directions

Reviews (2)

All Reviews for Arugula, Chicken, and Rice Salad

Account

More

Arugula, Chicken, and Rice Salad

Ingredients

Directions

Reviews (2)

All Reviews for Arugula, Chicken, and Rice Salad