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5
from
9
votes
Chicken and Rice Salad
A very flexible salad recipe meant to get you poking around in your fridge and pantry and a perfect way to use up leftover chicken and rice.
Prep Time
15
minutes
mins
Cook Time
0
minutes
mins
Total Time
15
minutes
mins
Course:
Salad
Cuisine:
American
Diet:
Gluten Free
Servings:
4
People
Author:
Katie Workman
Cost:
$10
Ingredients
3
tablespoons
olive oil
2
tablespoons
fresh lemon juice
1
teaspoon
finely grated lemon zest
Kosher salt and freshly ground pepper
(to taste)
2
cups
diced cooked chicken
2
cups
cooked rice
(any kind)
1
cup
diced celery
1
cup
diced zucchini
½
cup
chopped red onion
½
cup
chopped parsley
Instructions
In a large bowl, combine the olive oil, lemon juice, lemon zest, salt, and pepper.
Add the cooked chicken, rice, celery, zucchini, onion, and parsley. Toss to combine well. Serve at room temperature.
Notes
This salad can be made up to 3 days ahead of time, though the vegetables will soften a bit and might lost some of their vibrant color.
Nutrition
Calories:
334
kcal
|
Carbohydrates:
27
g
|
Protein:
21
g
|
Fat:
16
g
|
Saturated Fat:
3
g
|
Cholesterol:
53
mg
|
Sodium:
81
mg
|
Potassium:
414
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
837
IU
|
Vitamin C:
21
mg
|
Calcium:
48
mg
|
Iron:
2
mg