15-Minute Chicken, Rice and Grape Salad

15-Minute Chicken, Rice and Grape Salad

 

15-Minute Chicken, Rice and Grape Salad

Directions

Put the frozen rice in a medium glass mixing bowl, and break it up using a fork. Drape a damp paper towel directly over the rice, and microwave until the rice is warmed through and softened, 2 to 3 minutes.

Meanwhile, puree the yogurt, oil, lemon zest and juice, mayonnaise, shallots, garlic, 1 1/2 teaspoons salt and a few grinds of pepper in a small food processor or a blender until smooth. Toast the walnuts in a small skillet over medium heat until fragrant and just starting to brown, about 2 minutes.

Combine the chicken, grapes, parsley and spinach in a large bowl, and toss with half the dressing. Add the warmed rice and toasted walnuts, toss again and serve with the remaining dressing.

Ingredients

• 3 cups store-bought frozen precooked or leftover brown rice
• 1/2 cup 2 percent Greek yogurt
• 2 tablespoons olive oil
• 1 teaspoon lemon zest, plus 2 tablespoons lemon juice
• 1 tablespoon mayonnaise
• 1 small shallot, roughly chopped
• 1 small clove garlic, roughly chopped
• Kosher salt and freshly ground black pepper
• 1/2 cup walnut pieces
• 1/2 rotisserie chicken, skin removed and meat shredded (about 3 cups)
• 2 cups small seedless red grapes
• 1/2 cup loosely packed flat-leaf parsley leaves
• 4 cups loosely packed baby spinach