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Easy Chicken and Rice Salad – Warm Salad

Ready in

40 mins

Cuisine

Western · Salad

Prep Time

15 min

Cook Time

25 min

Serving

4 People

Calories / Serving

~600 kcal
Recipe by OnePotChefShow on YouTube
Adjust Servings
Measurements
Tap an ingredient to mark it ready0 of 10 ready
All Ingredients

Main Ingredients

All Ingredients

Dressing

Step-by-Step Instructions

Follow each step to make the recipe successfully.

  1. 1

    Prepare Chicken

    Take a ready-cooked hot chicken from the deli department, strip all the meat off, and shred it into small, bite-sized pieces. Set aside.

  2. 2

    Cook Rice

    Cook 2 cups of brown rice in a rice cooker or according to package instructions. You can use any type of rice or even microwaveable rice pouches. Once cooked, fluff the rice with a spoon and set it aside to cool slightly.

  3. 3

    Prepare Dressing

    In a small mixing jug, combine 4 tablespoons of olive oil, 2 tablespoons of lemon juice, 2 garlic cloves, a pinch of salt, and a dash of pepper. Stir well to combine all ingredients.

  4. 4

    Assemble Salad

    Transfer the warm rice into a large salad bowl. Add a small bag (about 60g) of baby spinach leaves, the shredded chicken, 2 chopped spring onions, and 1 cup of mini yellow and red tomatoes.

  5. 5

    Dress and Toss

    Carefully pour the prepared dressing over the salad ingredients. Using two salad spoons, gently toss everything together to ensure the dressing is evenly distributed and all ingredients are combined.

Before You Cook

Helpful details before you start
Ingredient SubstitutionsMissing something? View suitable alternatives.
View 2 swaps
  • No Lemon juice?

    • Lime juice (1:1)
    • 1/2 the amount white vinegar — In dressings, savory dishes.
  • No Garlic (fresh)?

    • 1/4 tsp garlic powder (per clove)
    • 1/2 tsp garlic granules (per clove)
Ingredient Substitutions
  • No Lemon juice?

    • Lime juice (1:1)
    • 1/2 the amount white vinegar — In dressings, savory dishes.
  • No Garlic (fresh)?

    • 1/4 tsp garlic powder (per clove)
    • 1/2 tsp garlic granules (per clove)

Storage & Leftovers

Keep your leftovers fresh and ready to enjoy.

  • Store

    This recipe offers a quick and easy warm chicken and rice salad, perfect for a busy weeknight dinner or as leftovers for lunch.

Variations

Simple ways to adapt this recipe.

  • 1
    Use any type of rice you prefer

    Such as white rice, jasmine rice, or wild rice.

  • 2
    Experiment with different flavored microwaveable

    Experiment with different flavored microwaveable rice pouches to change the taste profile.

  • 3
    Replace tomatoes with other vegetables like grated carrotIngredient swap

    Diced red onion, or other salad leaves.

  • 4
    Add extra herbs and spicesCustomise

    Add extra herbs and spices to the dressing for a spicier kick.

Helpful Tips

Small details that can improve the final result.

  • 1
    TipFor an Ultra

    Shortcut, use microwaveable rice pouches that cook in about 90 seconds.

  • 2
    TipThis Salad Can Be Served Warm or Cold

    Depending on your preference.

  • 3
    TipThe Heat from the Warm

    The heat from the warm rice will slightly wilt the baby spinach leaves.

Your Notes

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Example: Used less salt, cooked 5 minutes longer, added extra coriander.

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