Chicken Rice Salad
A vibrant and hearty Chicken Rice Salad featuring fresh ingredients and protein, perfect for meals or picnics.
Ingredients
Main Ingredients
- 2 cups cooked rice You can use white or brown rice
- 1 cup cooked chicken, shredded Use leftover chicken to save time
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup bell pepper, diced
- ¼ cup red onion, finely chopped
- ¼ cup fresh parsley, chopped
Dressing
- ¼ cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
Preparation
- In a large bowl, combine the cooked rice, shredded chicken, cherry tomatoes, cucumber, bell pepper, red onion, and parsley.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Serve chilled or at room temperature.
Notes
This salad is best served cold or at room temperature. Store leftovers in an airtight container in the fridge for up to three days. If the salad begins to get soggy, you can add a little more olive oil and lemon juice before serving again for freshness. Feel free to add other vegetables like carrots or peas for more variety and toss in some dried cranberries or diced apples for sweetness.