Chicken And Rice Salad
A refreshing chicken and rice salad combining creamy mayonnaise, crunchy celery, green onions, and tender cauliflower for a satisfying and versatile dish perfect for picnics or light meals.
Ingredients
Instructions
- Cook the rice according to package instructions and let it cool.
- In a large bowl, stir in mayonnaise, chopped celery, chopped green onions, and small cauliflower florets.
- Add the cooked rice and canned chicken to the mixture and stir to combine.
- Season with salt and pepper to taste.
- Chill in the refrigerator before serving.
- If the mixture appears too dry, add a little more mayonnaise.
Tips & Substitutions
To enhance flavor, consider adding diced bell peppers or peas for extra color and crunch. For a lighter version, substitute Greek yogurt for mayonnaise. If using leftover chicken, shredded rotisserie chicken works well. Make sure the rice is completely cooled to prevent the mayonnaise from curdling. This salad is a perfect side dish for summer barbecues or pairs beautifully with Apricot-Glazed Cornish Hens.
Serving Suggestions
Serve this Chicken and Rice Salad chilled as a refreshing main dish or side. It pairs well with fresh fruit or a light green salad for a complete meal. For a more filling option, consider serving it alongside grilled vegetables or toasted bread. This dish is also a great picnic choice, easy to transport and serve.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To keep the salad fresh, avoid adding extra mayonnaise until ready to serve. If the salad becomes too dry after refrigeration, stir in a bit of mayonnaise or a splash of lemon juice to refresh it before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken And Rice Salad contains roughly 576 calories, with 19g protein, 37g carbohydrates, and 41g fat. It is an excellent source of vitamin C (100% of the Daily Value), protein (38% of the Daily Value), and dietary fiber (33% of the Daily Value), and a good source of calcium and vitamin A. Note that it is relatively high in sodium, at 1680mg per serving (73% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use brown rice instead of white rice?
Yes, you can definitely use brown rice for a healthier option. Just be aware that brown rice takes longer to cook, so adjust the cooking time accordingly. The texture will be slightly nuttier, adding a different flavor profile to the salad.
How can I make this salad vegetarian?
To make this salad vegetarian, simply omit the chicken and consider adding chickpeas or tofu for protein. You could also increase the amount of vegetables, such as diced bell peppers, carrots, or peas, for added texture and flavor.
Can I prepare this salad in advance?
Absolutely! This salad is great for meal prep. You can make it a day in advance and store it in the refrigerator. Just remember to give it a good stir before serving, and add more mayonnaise if it seems dry after sitting.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).