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Chicken, Rice and Feta Salad

A quick complete meal salad with a delicious lemon herb vinaigrette!
Course chicken, Main Course, Salad
Cuisine Greek
Keyword chicken salad, complete meal salad, greek salad, rice salad
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings

Ingredients

Salad

  • ¾ cups brown rice, cooked to package instructions
  • 2 cups shredded rotisserie chicken
  • 1 cup cucumber, peeled and diced
  • 1 cup ripe but firm Roma tomatoes
  • ½ cup crumbled greek or French feta
  • 3 cups baby greens
  • ¼ cup toasted pine nuts (optional)
  • sea salt and freshly ground black pepper to taste

Lemon Herb Vinaigrette

  • 2 Tablespoons finely chopped parsley
  • 2 ½ Tablespoons freshly squeezed lemon juice
  • 2 ½ Tablespoons good quality extra virgin olive oil
  • 1 ½ Tablespoon your choice of white balsamic, white wine vinegar or champagne vinegar (I always go for white balsamic)
  • 1 teaspoon dijon mustard
  • 1 teaspoon honey

Instructions

  • Place 1 1/2 cups water in medium size pot, add two pinches sea salt, and rice, bring to a boil. Turn down to a simmer and cook with lid on until done (usually 20 minutes)
  • While rice cooks, prepare chicken, herbs and vegetables.
  • When rice is done, turn off heat and allow to cool for 15 minutes. While rice cools, whisk together all dressing ingredients.
  • Place greens in a bowl or on a platter, add rice, shredded chicken, vegetables and cheese. Drizzle with vinaigrette, toss. Garnish with pine nuts, sprinkle with sea salt and freshly ground black pepper to taste, toss again. Serve!