15-Minute Chicken, Rice and Grape Salad

Brown rice makes a nutty, chewy base for this salad and is a nice foil for sweet grapes and fresh greens. Using frozen precooked rice makes[ the whole dish doable in 15 minutes. The creamy dressing comes together quickly in the blender.]

Total Time:
15 min
10 min
5 min

4 servings

  • 3 cups store-bought frozen precooked or leftover brown rice
  • 1/2 cup 2 percent Greek yogurt
  • 2 tablespoons olive oil
  • 1 teaspoon lemon zest, plus 2 tablespoons lemon juice
  • 1 tablespoon mayonnaise
  • 1 small shallot, roughly chopped
  • 1 small clove garlic, roughly chopped
  • Kosher salt and freshly ground black pepper
  • 1/2 cup walnut pieces
  • 1/2 rotisserie chicken, skin removed and meat shredded (about 3 cups)
  • 2 cups small seedless red grapes
  • 1/2 cup loosely packed flat-leaf parsley leaves
  • 4 cups loosely packed baby spinach
  • 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, 2 to 3 minutes.

  • Meanwhile, puree the yogurt, oil, lemon zest and juice, mayonnaise, shallots, garlic, 1 1/2 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 2 minutes.

  • 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.

  • Copyright 2014 Television Food Network, G.P. All rights reserved.

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    This recipe is featured in:

    Healthy Food, Fast