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Member Recipe

Chicken Rice Salad

Medium6-8
This Chicken-Rice Salad dish developed by Judith Choate is an incredibly flavorful salad that is perfect for entertaining.

What you need to get

2 trays VeeTee Long Grain Rice
Zest of 1 orange
2 cups diced roasted chicken
¾ cup toasted sliced almonds
½ cup chopped Italian parsley
3 tablespoons chopped mint
½ cup extra virgin olive oil
¼ cup fresh orange juice
1 tablespoon fresh lemon juice
1 tablespoon light soy sauce
1 tablespoon honey
Salt and pepper
1 cup sliced scallions

What you need to do

Heat the rice according to package directions. When warm, transfer to a medium mixing bowl and add the orange zest, stirring to blend.  This will allow the warmth of the rice to absorb the flavor of the zest.
Stir in the chicken and ½ cup of the almonds along with the parsley and 2 tablespoons of the mint.
Combine the olive oil with the orange and lemon juices, soy sauce, and honey in a container with a tight fitting lid. Add salt and pepper to taste, cover, and shake vigorously to emulsify.
Pour the vinaigrette over the rice mixture, stirring well to combine completely. Add the scallions and toss to blend. Garnish with the remaining almonds and mint.
Serve at room temperature as is, on a bed of shredded lettuce, or place individual servings in lettuce cups or hollowed out ripe tomatoes.
Tips: NOTE: You can also eliminate the chicken from the salad and serve the meatless salad as a base for a grilled chicken breast.

Chicken Rice Salad

Chicken Rice Salad This Chicken-Rice Salad dish developed by Judith Choate is an incredibly flavorful salad that is perfect for entertaining.

What you need to get

2 trays VeeTee Long Grain Rice
Zest of 1 orange
2 cups diced roasted chicken
¾ cup toasted sliced almonds
½ cup chopped Italian parsley
3 tablespoons chopped mint
½ cup extra virgin olive oil
¼ cup fresh orange juice
1 tablespoon fresh lemon juice
1 tablespoon light soy sauce
1 tablespoon honey
Salt and pepper
1 cup sliced scallions

What you need to do

Heat the rice according to package directions. When warm, transfer to a medium mixing bowl and add the orange zest, stirring to blend.  This will allow the warmth of the rice to absorb the flavor of the zest.
Stir in the chicken and ½ cup of the almonds along with the parsley and 2 tablespoons of the mint.
Combine the olive oil with the orange and lemon juices, soy sauce, and honey in a container with a tight fitting lid. Add salt and pepper to taste, cover, and shake vigorously to emulsify.
Pour the vinaigrette over the rice mixture, stirring well to combine completely. Add the scallions and toss to blend. Garnish with the remaining almonds and mint.
Serve at room temperature as is, on a bed of shredded lettuce, or place individual servings in lettuce cups or hollowed out ripe tomatoes.
Tips: NOTE: You can also eliminate the chicken from the salad and serve the meatless salad as a base for a grilled chicken breast.