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Chicken and Rice Salad with Citrus Vinaigrette

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 roasted chicken.

Time
1hr
Ingredients
19
Servings
19
Products

Servings

4

Ingredients

19

Cook Time

20 minutes

Product used:

Brown Rice

Difficulty

Easy

Ingredients

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

Preparation

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.

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.