Greek Chicken and Rice Salad
By Paula Deen
JUMP TO RECIPE
Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 15 minutes
Servings: 4 to 6
Ingredients
- ⅓ cup olive oil
- 2 teaspoons lemon zest
- ¼ cup fresh lemon juice
- 2 tablespoons chopped fresh oregano
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- ¾ teaspoon garlic salt
- ¼ teaspoon ground black pepper
- 2 (8.8-ounce) packages fully cooked brown rice, heated according to package directions
- 2 cups chopped rotisserie chicken
- 1 cup sliced halved English cucumber
- 1 cup halved grape tomatoes
- ½ cup halved pitted kalamata olives
- ¼ cup chopped fresh parsley
- 4 ounces crumbled feta cheese
Directions
In a large bowl, whisk together olive oil and next 7 ingredients until well combined. Stir in rice and all remaining ingredients. Serve immediately, or cover and refrigerate for up to 2 days.
