Chicken and Rice Summer Salad

Sometimes I can really over romanticize meals and entertaining.  I blame it on years of Martha Stewart magazine spreads of perfectly coordinated but yet spontaneous gatherings.  Then Pinterest came along and just about ruined me.  The never-ending stream of precious parties (thrown by actual event planners I might add) makes me ache to be that pulled together and cool.  Picnics in particular have a certain allure – everyone gathered around a giant blanket eating individually portioned food, drinking champagne and always an adorable dog or kid thrown into the mix.  So every summer I am desperate to create a picnic but usually it’s deemed too hot or too buggy (why is no one in those magazine spreads shown dousing themselves in Off??).  Last year I finally got my chance with a fall trip to a Virgina vineyard – I made a lovely spread for Patrick and our friends Dave and Ashley, right down to the monogrammed bags.  People at the vineyard kept asking at what gourmet shop we had bought such awesome  lunches – I was beyond proud of myself.

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Just a couple of weeks ago opportunity struck again – we were staying in our friend’s house on the Eastern Shore and didn’t feel like shleping a ton of food up with us to cook.  They have a great picnic table by the water so I created a greek themed picnic dinner complete with this Chicken and Rice Summer Salad.  I wanted everything to be served room temp and easy so I rounded out the menu with olives, pepadew peppers, the greek caprese salad I posted in the Caprese Twists post, store-bought hummus and pita.  The salad really was the star with carmelized shallots, tender zucchini and the punchy dressing.  This salad is perfect for picnics or for bringing into work for lunch, as it gets better with a little time.  I was nervous to dress it too soon so I packed the dressing separately and dressed it before eating but we had leftovers the next day and they were delicious so if you want to go ahead and dress it by all means.  Hope you all can squeeze in some more picnics before the end of the summer!

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Chicken and Rice Summer Salad (printable version at the end of the post)

Inspiration:  picnics on Pinterest
Special Equipment:  box grater

  • 2 large shallots, chopped
  • 2 small zucchini or 1 large, grated
  • 2 chopped fresno chilis (or 1 jalapeno seeded), chopped
  • 2 cups of cooked white or brown rice
  • 2 cooked chicken breasts (poached or from a rotisserie chicken), shredded
  • 4-6 tablespoons olive oil
  • 1 clove of garlic, minced or grated
  • the juice and zest of 1 lemon
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon honey

In a large skillet heat 2 tablespoons of olive oil over medium high heat.  Add the shallots and cook for approximately 5 minutes until nicely browned and carmelized.  Remove with a slotted spoon and reduce the heat to medium.  Add the zucchini and season with salt and pepper – add more olive oil if needed.  Grating zucchini is a “grate” trick – it makes them really quick cooking and easy to incorporate into pasta sauces, salads like this one, or soups.

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Cook for 5 minutes more until the zucchini are no longer raw, have softened and most of the liquid has cooked off.  In a small bowl whisk 2 tablespoons of olive oil, the lemon juice and zest, dijon mustard, garlic and honey together with salt and pepper.  In a larger bowl combine the shallots, zucchini, rice, chicken, and fresnos.  If you are serving right away toss with the dressing.  If it seems a little dry you can drizzle it with a bit more olive oil, then season with salt and pepper.  If you are making it ahead you can keep the dressing separate and store for up to 3 days in the fridge, then toss before serving.

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Chicken and Rice Summer Salad

  • Servings: 4
  • Time: 15 minutes
  • Print

Special Equipment:  box grater

  • 2 large shallots, chopped
  • 2 small zucchini or 1 large, grated
  • 2 chopped fresno chilis (or 1 jalapeno seeded), chopped
  • 2 cups of cooked white or brown rice
  • 2 cooked chicken breasts (poached or from a rotisserie chicken), shredded
  • 4-6 tablespoons olive oil
  • 1 clove of garlic, minced or grated
  • the juice and zest of 1 lemon
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon honey

In a large skillet heat 2 tablespoons of olive oil over medium high heat.  Add the shallots and cook for approximately 5 minutes until nicely browned and carmelized.  Remove with a slotted spoon and reduce the heat to medium.  Add the zucchini and season with salt and pepper – add more olive oil if needed.  Cook for 5 minutes more until the zucchini are no longer raw, have softened and most of the liquid has cooked off.  In a small bowl whisk 2 tablespoons of olive oil, the lemon juice and zest, dijon mustard, garlic and honey together with salt and pepper.  In a larger bowl combine the shallots, zucchini, rice, chicken, and fresnos.  If you are serving right away toss with the dressing.  If it seems a little dry you can drizzle it with a bit more olive oil, then season with salt and pepper.  If you are making it ahead you can keep the dressing separate and store for up to 3 days in the fridge, then toss before serving.

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