Reviews (2) Add Rating & Review 6 Ratings 5 star values: 0 4 star values: 4 3 star values: 2 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: Unrated 05/25/2012 We thought this was a great way to use our homegrown tomatoes, lettuce and herbs last summer. Martha Stewart Member Rating: 3 stars 07/29/2011 This was good, not excellent though. I used Thai basil that I had left over and a tiny amount of mint. The dressing with the red wine vinegar was good, but the combination of warm rice on cold arugula was better in theory - it got kind of soggy. Overall, it was a good meal, but I'd try a new recipe before making it again.
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Gallery Arugula, Chicken, and Rice Salad Credit: Petrina Tinslay Recipe Summary prep: 30 mins total: 30 mins Servings: 4
Ingredients Ingredient Checklist 2/3 cup converted long-grain white rice 3 cups packed mixed fresh herbs, such as basil and parsley 2 tablespoons extra-virgin olive oil 3 tablespoons red-wine vinegar Coarse salt and ground pepper 5 ounces baby or wild arugula (5 cups) 1 rotisserie chicken (skin removed), meat shredded (4 cups) 2 scallions, thinly sliced 2 medium tomatoes, cut into 1/2-inch wedges, or 1 pint cherry tomatoes, halved
Gallery Arugula, Chicken, and Rice Salad Credit: Petrina Tinslay
Recipe Summary prep: 30 mins total: 30 mins Servings: 4
Gallery
Arugula, Chicken, and Rice Salad Credit: Petrina Tinslay
Arugula, Chicken, and Rice Salad
Credit: Petrina Tinslay
Arugula, Chicken, and Rice Salad
Recipe Summary prep: 30 mins total: 30 mins Servings: 4
Recipe Summary
prep: 30 mins total: 30 mins
Servings: 4
prep: 30 mins
total: 30 mins
prep:
30 mins
total:
Servings: 4
4
Ingredients
Ingredients
- 2/3 cup converted long-grain white rice 3 cups packed mixed fresh herbs, such as basil and parsley 2 tablespoons extra-virgin olive oil 3 tablespoons red-wine vinegar Coarse salt and ground pepper 5 ounces baby or wild arugula (5 cups) 1 rotisserie chicken (skin removed), meat shredded (4 cups) 2 scallions, thinly sliced 2 medium tomatoes, cut into 1/2-inch wedges, or 1 pint cherry tomatoes, halved
Directions
Cook rice according to package instructions. Meanwhile, in a blender, blend herbs, oil, and vinegar until roughly chopped, scraping down sides as needed. With machine running, gradually add 1/4 to 1/3 cup cold water and blend until dressing is smooth and pourable. Transfer to a small bowl and season with salt and pepper.
In a large bowl, toss arugula with three-quarters the dressing. Transfer to a serving platter. In bowl, stir together rice, chicken, scallions, tomatoes, and remaining dressing. Season to taste with salt and pepper and arrange on top of arugula.
Reviews (2)
Add Rating & Review 6 Ratings 5 star values: 0 4 star values: 4 3 star values: 2 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 05/25/2012 We thought this was a great way to use our homegrown tomatoes, lettuce and herbs last summer. Martha Stewart Member Rating: 3 stars 07/29/2011 This was good, not excellent though. I used Thai basil that I had left over and a tiny amount of mint. The dressing with the red wine vinegar was good, but the combination of warm rice on cold arugula was better in theory - it got kind of soggy. Overall, it was a good meal, but I'd try a new recipe before making it again.
Reviews (2)
Add Rating & Review 6 Ratings 5 star values: 0 4 star values: 4 3 star values: 2 2 star values: 0 1 star values: 0
Add Rating & Review
6 Ratings 5 star values: 0 4 star values: 4 3 star values: 2 2 star values: 0 1 star values: 0
6 Ratings 5 star values: 0 4 star values: 4 3 star values: 2 2 star values: 0 1 star values: 0
6 Ratings 5 star values: 0 4 star values: 4 3 star values: 2 2 star values: 0 1 star values: 0
5 star values: 0 4 star values: 4 3 star values: 2 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 05/25/2012 We thought this was a great way to use our homegrown tomatoes, lettuce and herbs last summer. Martha Stewart Member Rating: 3 stars 07/29/2011 This was good, not excellent though. I used Thai basil that I had left over and a tiny amount of mint. The dressing with the red wine vinegar was good, but the combination of warm rice on cold arugula was better in theory - it got kind of soggy. Overall, it was a good meal, but I'd try a new recipe before making it again.Martha Stewart Member
Rating: Unrated 05/25/2012
We thought this was a great way to use our homegrown tomatoes, lettuce and herbs last summer.
Rating: Unrated
Rating: 3 stars 07/29/2011
This was good, not excellent though. I used Thai basil that I had left over and a tiny amount of mint. The dressing with the red wine vinegar was good, but the combination of warm rice on cold arugula was better in theory - it got kind of soggy. Overall, it was a good meal, but I’d try a new recipe before making it again.
Rating: 3 stars
All Reviews for Arugula, Chicken, and Rice Salad
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Arugula, Chicken, and Rice Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
