Chicken Rice Salad

READY IN: 45mins
Recipe by dale7793

A very pretty salad with a slightly Morrocan feel to it. Special enough for a dinner party or just whenever! Easily adjusted for more or less servings.

Top Review by Annie H

I had such a great time making and eating this recipe! I'm not doing stars b/c, as is my habit, I alter a recipe with things I have(not) on hand. I used basmati rice b/c of a time contraint. I also cooked the onion with the chicken and garlic as I prefer cooked and it added a nice pungent sweetness. The chicken was chunked rather than sliced. I omited celery, apricots, corrants and mint, but used crasins and almonds. I cut the peel and pith from the orange and used membrane-free segments. I loved the lettuce-bed arrangment; it looked so classy. My 2 year old and I had a good time eating this with our hands. I even tried some of it wrapped in my garnish and that was delightful. I also added 1/2 tsp of Rogan Josh curry (Penzey's blend), 1/2 tsp salt, and 1/8 tsp pepper. I will definitely try this with the other fruits some time, but I will keep the spices, and maybe use sautee'd green onion for extra color. Thank you for a very fun and versatile recipe! I would give it 4 stars, b/c without the other spices I think it would have been a little bland. Edited to add: I totally forgot the French dressing!! Oh my goodness. I will have to try this and not forget it this time. I'm so sorry about that. Update: I tried it yesterday with the French dressing and really enjoyed it. I also used chopped dried apricots, raisins, and celery. I forgot about the pistacios. Once again I liked it rolled up in the lettuce leaves. Good measurement for the French dressing as it could so easily overwhelm the recipe, but it accents the flavors nicely.

Ingredients Nutrition


  1. Cook rice until just tender and drain well.
  2. Heat oil in a large non-stick pan or wok.
  3. Cook garlic and chicken until chicken is just browned and cooked.
  4. Remove chicken from pan and let rest 5 minutes, then slice the breasts thinly.
  5. Combine rice, chicken, onion, celery, apricots, currants, nuts, mint and oranges in a large bowl.
  6. Just before serving, stir through dressing.
  7. Arrange lettuce leaves in the base and sides of 4 bowls and spoon salad over the top.
  8. Garnish with a sprig of mint.

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