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Arugula, Chicken, and Rice Salad

Recipe photo courtesy of Petrina Tinslay

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

Source: Everyday Food, June 2011
Total Time Prep Servings

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6
  • campea
    25 MAY, 2012
    We thought this was a great way to use our homegrown tomatoes, lettuce and herbs last summer.
    Reply
  • chriskitten8
    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.
    Reply

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