Chicken & Rice Salad Recipe

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150 Recipes in a 13x9 Pan (Everyday Cookbook Collection)Scrumptious and so pretty, with the colors of red peppers, black olives, herbs and artichokes.

  • Yield: 4 Servings


  • 3 tbsp red wine vinegar
  • ½ tbsp extra-virgin olive oil
  • ¼ tsp pepper
  • 1 clove garlic, minced
  • 2 cup long-grain rice, cooked
  • ½ cooked chicken breast, diced
  • ½ roasted red peppers, drained and diced
  • ½ Kalamata olives, pitted and halved
  • ¼ fresh chives, chopped
  • ¼ cup fresh basil, chopped
  • ¼ cup fresh oregano, chopped
  • 14 oz can artichoke hearts, drained and diced
  • 4 oz pkg crumbled feta cheese
How to Make It
  1. In a small bowl, whisk together vinegar, olive oil, pepper and garlic; set aside.
  2. In a 13"x9" baking pan, combine cooked rice and remaining ingredients except cheese.
  3. At serving time, drizzle vinegar mixture over salad; sprinkle with cheese. Serve at room temperature or chilled.

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