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Chicken and Rice Salad with Citrus Vinaigrette

As the weather warms and our time outside increases, I like to take advantage of those times by having simply prepared light lunches or dinners on hand. This Chicken and Rice Salad with Citrus Vinaigrette brings together the nuttiness of Riceland Long Grain Brown Rice and the tartness of lemon and lime with purchased deli roasted chicken.

It just doesn’t get much simpler than that.

This also makes a great salad for your summer picnics or gatherings since it can be served at room temperature or cold straight from the refrigerator. Since it does not contain any dairy, you won’t have to worry about it spoiling in the heat of the day.

Fresh from the garden summer tomatoes make a nice accompaniment, but it’s also just fine served alone with a cool glass of iced tea.

Chicken and Rice Salad with Citrus Vinaigrette


For the Vinaigrette:

  • 2 lemons, zest and juice reserved
  • 1 lime, zest and juice reserved
  • 1/2 cup plus 2 Tablespoons Riceland Rice Bran Oil
  • 1 teaspoon Dijon Mustard
  • 1 clove garlic, minced
  • 1-2 Tablespoons honey
  • Kosher salt
  • Cracked black pepper


For the Rice:

  • 1 1/2 cups Riceland Long Grain Brown Rice
  • 2 1/3 cups unsalted chicken stock
  • 2 teaspoons Riceland Rice Bran Oil
  • 1/2 teaspoon kosher salt


  • For the Salad:
    1/3 cup pine nuts, toasted
  • 2 roasted deli chicken breasts, skinned and cubed
  • 1/2 cup golden raisins
  • 5-6 green onions, thinly sliced
  • 1/2 cup minced flat-leaf parsley
  • 1/2 cup minced mint
  • 1 1/2 cups fresh or frozen green peas
  • Crumbled feta or goat cheese
  • Salt and pepper to taste



For the Vinaigrette:

  1. In a small glass jar with lid, add lemon and lime juices, Riceland Rice Bra Oil, Dijon Mustard, minced garlic, honey, salt and black pepper. Shake well to combine; set aside.
  2. Be sure to shake vinaigrette vigorously before adding to the salad.


For the Rice:

1.   Prepare as directed on package or use my directions for Perfect Brown Rice. You can find those HERE.

For the Salad:

  1. In a small skillet over medium-low heat, toast pine nuts until browned on all sides; set aside.
  2. In a large bowl with cover, add cooled rice, chicken cubes, raisins, onions, parley, mint and peas. Toss to combine.
  3. Pour vinaigrette over all. Add in reserved lemon and lime zest; stir well to combine.

Serve salad at room temperature or chilled garnished with feta or goat cheese.

Post and recipe by Debbie Arnold of DiningwithDebbie.net