Summer Chicken & Rice Salad

5 from 1 vote

You'll need to do a little tasting and adjusting for this recipe since everytime you make it, it will be a little different.

Prep Time20 mins

Total Time20 mins

Course: lunch, side dish

Cuisine: american

Servings: servings

Calories: 294kcal

Author: Two Lucky Spoons

1 small shallot , chopped
2 Tablespoons parsley , chopped
2 teaspoons fresh thyme
3 Tablespoons red wine vinegar
½ cup extra virgin olive oil
Kosher salt and ground pepper
2 cups cooked jasmine rice , cooled
2 cups of assorted veggies cut into bite size pieces ( I used sliced radishes, carrots, zucchini, spinach, green onions, and cherry tomatoes)
1 large cooked chicken breast , shredded
½ cup crumbled feta or goat cheese
2 Tablespoons pine nuts (optional)

Combine the shallot, parsley, thyme, vinegar and oil in a small blender or food processor. Add in a pinch of salt and several grinds of pepper. Blend until smooth and emulsified.
In a large bowl, combine the remaining ingredients and toss together briefly. Pour the dressing over and then toss to combine and coat everything.
You are going to have to do some tasting for seasoning here. You will most definitely need more salt and pepper and maybe more vinegar or oil. It’s going to be a little different every time you make this salad.
This will keep in the fridge for 3 or 4 days. It’s a wonderful lunch/picnic/potluck dish.