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.
  • Level: Easy
  • Total: 15 min
  • Prep: 10 min
  • Cook: 5 min
  • Yield: 4 servings
  • Nutrition Info
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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.

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