Total Time
Prep 10 mins
Cook 20 mins

I made this for a womens walkathon in 1998 was was a great hit,

Ingredients Nutrition


  1. Place water in pot with salt.
  2. Bring to a boil and add rice.
  3. turn to low, cover, and cook, 20 minutes, or until al dente.
  4. Cool.
  5. Fluff with fork.
  6. If rice is sticky, rinse with cold water, then it will seperate.
  7. You should have 2 1/2 cups cooked rice for this recipe.
  8. Dice or slice chicken and all vegetables.
  9. But do one or the other as it will look better, all sliced or all diced.
  10. Combine in a bowl, and toss with the dressing.
  11. Dressing.
  12. Mix all ingredients, vinegar, garlic, oil, and oregano, salt, and pepper.
  13. Chill.
  14. This recipe can be doubled or tripled as needed.


Most Helpful

Wonderful main dish salad on a hot summer day. I had some leftover rice that had been cooked in broth that I wanted to use up. I didn't have green onions or fresh parsley or basil, but I did have fresh chives so I used those instead. I also added some diced celery. I served this over mixed salad greens that were dressed with Italian dressing.

Ginny Sue September 23, 2007

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