Greek Chicken and Brown Rice Salad

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This salad is so easy to make and a big hit no matter what the venue. I know because I’ve served it a tailgate at a Bruce Springsteen concert and in a box at the Devon Horse Show (the largest outdoor horse show in the country). It would be equally suitable at home, bridal or baby shower, or a simple picnic.

The great thing is that you can make it in advance and serve it at room temperature. By using brown rice instead of pasta it’s not only healthier for you but it’s also gluten-free/wheat-free. You can vary the add-ins (olives, sun dried tomatoes, etc.) but don’t change the dressing. The addition of the dill is really what makes this salad. I used a Vitamix for the dressing so it may be a bit more intensely green in color than if I had used blender or food processor but the flavor will still be the same. Omit the chicken (which makes it more of a main dish) and serve it as a side salad. While any feta will work, I highly recommend Valbreso a French feta made from the Lacaune breed of sheep.

Looking for a pasta version of this salad? Try my Orzo Dill Salad which is very similar.

Greek Chicken and Brown Rice Salad

 

 

Greek Chicken and Brown Rice Salad
4.5 from 2 reviews
Print
Recipe type: Main Dish, Salad
Author:
Serves: 6 to 8
Ingredients
  • 2 cups brown rice (uncooked)
  • 3 cups cooked chicken, shredded (from one rotisserie chicken)
  • 2 small cloves of garlic
  • ¾ cup dill, remove dill leaves from hard stems
  • 3 tablespoons lemon juice
  • 3 tablespoons red wine vinegar
  • ¾ cup extra-virgin olive oil
  • 6 ounces sun dried tomatoes, julienne cut
  • 2 cups Kalamata olives, cut in half (lengthwise)
  • 9 ounces Feta, crumbled
Instructions
  1. Cook brown rice according to package.
  2. Remove meat from chicken and shred.
  3. Chop garlic in a Vitamix, blender or food processor. Add dill, lemon juice, red wine vinegar, salt and pepper and purée well. Add olive oil in a slow steady stream until dressing is emulsified.
  4. Place rice a large bowl and toss with a tablespoon of dressing. Let cool.
  5. Add chicken, sun dried tomatoes, Kalamata olives and feta and mix well.
  6. Add remaining dressing to coat ( you may not need all of the dressing).
  7. Season with salt and pepper.
Notes
* Measure two cups of rice before cooking.
* Rice soaks up more dressing than pasta so you may need to add a bit more to ensure that it’s not dried out.
* I found French Feta (Valbreso) at Wegmans and it is already crumbled.
* You can make this salad the night before.
* This recipe can easily be cut in half or doubled.

 

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Comments

  1. Perfect timing on this posting! I had a large leftover grilled chicken breast and tons of dill in my garden; so we had this yummy salad for dinner tonight served on fresh greens, also from my garden. It’s finally summer in CT!

  2. I have to admit that I have never been find of brown rice, but this might change my mind! Definitely want to try this as it heats up in AZ! By the way, I was just visiting with my brother for a night, and wish I had more time so we could have had coffee. Next time, okay?

    • David – Oh, I prefer brown rice as I think it has more flavor. But this is a good way to sneak it into your diet as the dressing and other ingredients take center stage. So sorry to have missed you in PA! I’d love to see you next time you’re in the area or we’re in AZ (no plans at this point).

  3. Seth and I enjoyed this salad on our date night tonight, which consisted of dropping the kids at my in-laws and rowing our drift boat out on a lake nearby. It was the perfect dinner to eat room temperature, (or lake temperature), on a beautiful Colorado summer evening. My in-laws and the boys enjoyed it as well since the recipe made plenty to share. Thanks, Nicole!

    • Lizzie – Thank you for sharing your lovely date night! I’m so glad that one of my recipes could be part of your special night. This is a perfect dinner to eat at “lake temperature!”