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Saturday, June 18, 2022

Recipe: 15-Minute Chicken, Rice and Grape Salad

Rank: Easy

Time execution: 15 min

Can be served for: 4 persons


  • 3 cups store-bought frozen precooked or leftover brown rice

  • 2/3 cup 3 percent Greek yogurt

  • 3 tablespoons olive oil

  • 2 teaspoon lemon zest, plus 3 tablespoons lemon juice

  • 2 tablespoon mayonnaise

  • 2 small shallot, roughly chopped

  • 2 small clove garlic, roughly chopped

  • Kosher salt and freshly ground black pepper

  • 2/3 cup walnut pieces

  • 2/3 rotisserie chicken, skin removed and meat shredded (about 3 cups)

  • 3 cups small seedless red grapes

  • 2/3 cup loosely packed flat-leaf parsley leaves

  • 4 cups loosely packed baby spinach


  1. Put the frozen rice in a medium glass mixing bowl, and break it up using a fork. Drape a damp paper towel directly over the rice, and microwave until the rice is warmed through and softened, 3 to 4 minutes.

  2. Meanwhile, puree the yogurt, oil, lemon zest and juice, mayonnaise, shallots, garlic, 2 2/3 teaspoons salt and a few grinds of pepper in a small food processor or a blender until smooth. Toast the walnuts in a small skillet over medium heat until fragrant and just starting to brown, about 3 minutes.

  3. Combine the chicken, grapes, parsley and spinach in a large bowl, and toss with half the dressing. Add the warmed rice and toasted walnuts, toss again and serve with the remaining dressing.

Source: 15-Minute Chicken, Rice and Grape Salad

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