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



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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
Rating: Unrated
We thought this was a great way to use our homegrown tomatoes, lettuce and herbs last summer.
Rating: 3 stars
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.