Cooked - Herbed Chicken-and-rice Salad

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Herbed Chicken-and-rice Salad

https://www.southernliving.com/recipes/herbed-chicken-and-rice-salad

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8.0

2 (8½-oz.) pkg. microwavable basmati rice

.5 cup loosely packed fresh tender herbs (such as dill, parsley, and chives), plus more for garnish

.25 cup plus 2 Tbsp. olive oil

.25 cup fresh lemon juice (from 2 large lemons)

2 tablespoons chopped shallot (from 1 small shallot)

.5 tablespoon Dijon mustard

2 teaspoons honey

.5 teaspoon kosher salt

.25 teaspoon black pepper

2.5 cups shredded rotisserie chicken breast (from 1 chicken)

2 cups halved multicolored cherry tomatoes (from 1 [12-oz.] pkg.)

1.25 cups (¼-inch) diagonally sliced Persian or mini cucumbers (about 3 cucumbers)

1 cup sliced almonds, toasted

4 ounces feta cheese, crumbled (about 1 cup)

.5 cup (¼-inch) sliced celery (from 1 large celery stalk)

.25 cup coarsely chopped celery leaves

.25 cup coarsely chopped fresh flat-leaf parsley

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Microwave rice according to package directions; transfer to a large bowl, and cool completely, about 20 minutes.
Meanwhile, place herbs, olive oil, lemon juice, shallot, mustard, honey, salt, and pepper in a food processor or blender; process until smooth, about 30 seconds.
Add chicken, tomatoes, cucumbers, almonds, feta, celery, chopped celery leaves, and parsley to bowl with cooled rice; drizzle with dressing, and toss to coat. Transfer to a large serving platter or bowl, and garnish with additional herbs.

Created 19 weeks ago

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