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“O Lord, make this Lenten season different from the other ones. Let me find you again. Amen.” —Henri Nouwen

Herbed Chicken-and-Rice Salad

Ingredients:

  • 2 (8½-oz.) pkg. microwavable basmati rice
  • ½ cup loosely packed fresh tender herbs (such as dill, parsley, and chives), plus more for garnish
  • ¼ cup plus 2 Tbsp. olive oil
  • ¼ cup fresh lemon juice (from 2 large lemons)
  • 2 tablespoons chopped shallot (from 1 small shallot)
  • ½ tablespoon Dijon mustard
  • 2 teaspoons honey
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 ½ cups shredded rotisserie chicken breast (from 1 chicken)
  • 2 cups halved multicolored cherry tomatoes (from 1 [12-oz.] pkg.)
  • 1 ¼ cups (¼-inch) diagonally sliced Persian or mini cucumbers (about 3 cucumbers)
  • 1 cup sliced almonds, toasted
  • 4 ounces feta cheese, crumbled (about 1 cup)
  • ½ cup (¼-inch) sliced celery (from 1 large celery stalk)
  • ¼ cup coarsely chopped celery leaves
  • ¼ cup coarsely chopped fresh flat-leaf parsley

Directions:

Microwave rice according to package directions; transfer to a large bowl, and cool completely, about 20 minutes.

Meanwhile, place herbs, olive oil, lemon juice, shallot, mustard, honey, salt, and pepper in a food processor or blender; process until smooth, about 30 seconds.

Add chicken, tomatoes, cucumbers, almonds, feta, celery, chopped celery leaves, and parsley to bowl with cooled rice; drizzle with dressing, and toss to coat. Transfer to a large serving platter or bowl, and garnish with additional herbs.

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