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This flavorful Rice Chicken Salad recipe is one of my favorite weekday dinners. It’s light yet filling and can easily be adapted depending on what I have in the fridge.
This version combines cooked rice and tender chicken with a crisp salad. Top everything with a minty, creamy homemade dressing. Allow it to marinate briefly, and let all the different flavors come together!
Delicious, hot, or cold, this chicken rice salad is the perfect way to use up leftovers all year round. It’s even great for meal prep! We love this easy recipe. served with my easy focaccia or garlic bread.
Rice Chicken Salad Ingredients
Please be sure to scroll down to the recipe card below for the complete details!
• Cooked and cooled rice: Use any rice you have to hand. I prefer parboiled, but basmati and jasmine are also great options.
• Cooked chicken: Use rotisserie chicken or leftover grilled chicken.
• Serrano ham: Crisp the ham in the oven for added savory flavor and texture.
• Cucumber: Use Persian or English cucumbers and dice them to add bite-sized crunch.
• Grape tomatoes: Chopped into quarters, they bring sweetness to the dish.
• Red onion: I like my red onion diced very finely for subtle sharpness without being too overwhelming.
• Gem lettuce: Can swap for romaine.
• Seasoning: Sea salt and pepper enhance all the other flavors. Adjust to your taste.
How to Make Rice Chicken Salad
1. Cook the Serrano in the oven until crispy.
2. Arrange the rice and chicken, diced cucumber, red onion, grape tomatoes, Serrano ham, and gem lettuce onto a serving platter or in a large bowl.
3. Mix the ingredients for the dressing: crème fraîche, Dijon mustard, minced garlic, maple syrup, chopped fresh mint leaves, lime juice, sea salt, and pepper.
4. Top the salad with the dressing.
5. Serve.
Possible Variations
• Replace rice with orzo, pasta, quinoa, couscous, or chickpeas.
• Add cheese: Mozzarella balls (also known as bocconcini), feta, diced cheddar, and even grated Parmesan would be tasty additions.
• Use hot rice and chicken: For an even more comforting meal, use hot rice and chicken.
• Swap for other fresh herbs: Replace the mint with parsley, dill, cilantro, or basil. You can even mix and match.
• Add other veggies: Try diced red pepper, courgette, avocado, arugula, or cherry tomatoes.
• Adjust the ratio of rice and chicken: if you prefer a lighter dish, use a smaller amount of rice or chicken and add more lettuce and veg.
• Swap crème fraîche: Use olive oil in place of crème fraîche for a bold vinaigrette dressing.
• Serve it as a dip: Chopped finely, this tasty rice salad can double as a dip. Serve with tortilla chips or warm pita bread.
FAQs
I use parboiled rice, but you can also use basmati, jasmine, or brown rice.
You can either make extra dressing or add a splash of olive oil.
Due to the lettuce and cucumber (which both tend to get soggy over time), it’s best eaten fresh.
This salad can stand on its own as a complete meal at lunch or dinner, but it can also be served as a side salad with my garlic focaccia bread and a delicious roast chicken.
Other Easy Dinners
Rice Chicken Salad
Ingredients
Salad
- 70 grams Serrano ham
- 3 cups cooked rice, cooled
- 350 grams chicken, cooked, diced
- 200 grams cherry tomatoes, quartered
- 1/2 cucumber, peeled, diced
- 1 Gem lettuce
- 1/2 red onion, finely diced
Dressing
- 150 grams creme fraiche
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- 2 garlic cloves, minced
- 18 grams mint leaves, fresh
- 1 lime, juiced
- sea salt, to taste
- pepper, to taste
Instructions
- Preheat the oven to 200°C (400°F).
- Spread the Serrano slices out on a lined baking tin.
- Bake for around 8 minutes til golden brown.
- Allow to cool.
- Dice the red onion, chicken, cucumber, cooled Serrano ham, and grape tomatoes. Chop the gem lettuce.
- Mix the cold rice and all the chopped ingredients on a platter.
- Whisk together the ingredients for the dressing: crème fraîche, Dijon mustard, garlic cloves, maple syrup, chopped mint leaves, and lime juice. Add sea salt and pepper to taste.
- Pour the dressing over the salad. Mix and season to taste. Let the dressing sit for 10-15 minutes before serving.
- Serve.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
