How long will Chicken and Rice Salad keep in the refrigerator?

I kept this yummy salad covered in an airtight container in the fridge for four days before we had devoured every last crumb. It was as delicious on day four as it was on day one. Three to four days is the USDA's recommendation for safety, as well.

What is the best way to cook rice?

I prefer to cook rice on the stove top because it is the quickest and easiest method to me. Because there is no difference in nutritional value between long cook rice and instant rice (parboiled rice), I almost always choose instant when I'm making brown rice or white rice. Here's How to Cook Perfect Brown Rice . Otherwise, follow the package instructions for the rice you've chosen.

Could I use a different dressing on the salad?

Absolutely! I love Italian dressing and it paired well with the ingredients I used. However, you can use the dressing your family loves best and complements your veggie choices, well. I think this Lemon Vinaigrette over at Love and Lemons would be outstanding in my Chicken and Rice Salad, as well.

Is this a good salad for meal-prep?

Absolutely! Just keep the dressing on the side. Tossing everything with the dressing and then letting it rest in the fridge will break down the vegetables and greens more quickly, and your salad won't keep as long. So store the prepped salad in airtight containers with the dressing on the side.

Chicken and Rice Salad, Easy One-Bowl Dinner

Description

Savory with pops of sweet, tangy and bright, crunchy and refreshing — this scrumptious Chicken and Rice Salad hits every note. It’s colorful and loaded with nutrition and texture. It’s a quick and easy salad that becomes a satisfying meal. (The prep time indicated will be longer if you have to cook the ingredients first. Prep time in the card is based on precooked and cooled ingredients.)

Ingredients

Units Scale

6 cups precooked rice, cooled
3 cups precooked chicken (or rotisserie chicken), shredded or diced
4 or 5 cups fresh vegetables, chopped/diced/sliced
2.5 oz Spring Mix Greens (about 3 cups), chopped (or spinach, baby kale, or arugula)
1 cup fresh parsley, chopped
1 1/2 cups Sliced Almonds
Olive Garden Italian Dressing, to taste

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Instructions

Add the precooked and cooled rice and shredded chicken to a large salad bowl.
Chop/slice your choice of fresh vegetables, the greens and the herbs. Prepare enough to make 4 or 5 cups.
Add the chopped ingredients to the salad bowl and stir to combine.
Pour in the sliced almonds and toss the salad so all ingredients are evenly distributed.
Serve the chicken and rice salad, allowing each person to dress their portion individually. Or if you’re serving the salad at a potluck or social gathering, dress the full salad before individual portions are served.

Notes

If you plan to meal prep this salad for use throughout the week, do not dress it in the bowl. That way the salad ingredients will stay fresh, crisp and brightly colored throughout the storage period. And dressing can be added to individual portions as they are eaten.

Prep Time: 15
Category: Salad, Main Dish, Chicken, Rice
Method: Cold Prep
Cuisine: American

Description

Ingredients

Instructions

Notes

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