Greek Chicken and Brown Rice Salad
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
- 3/4 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
- Cook brown rice according to package.
- Remove meat from chicken and shred.
- 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.
- Place rice a large bowl and toss with a tablespoon of dressing. Let cool.
- Add chicken, sun dried tomatoes, Kalamata olives and feta and mix well.
- Add remaining dressing to coat ( you may not need all of the dressing).
- 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.
* 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.
