Perfect Weather Salad

Name: Perfect Weather Salad
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 8
Ingredients: ***For the dressing:***; 1/2 cup mixed fresh herbs, such as dill, parsley, and chives, loosely packed; 1/4 cup plus 2 tablespoons olive oil; 1/4 cup fresh lemon juice; 2 tablespoons shallot, chopped; 1/2 tablespoon Dijon mustard; 2 teaspoons honey; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; ***For the salad:***; 2 (8.5-ounce) packages microwaveable basmati rice, cooked and cooled; 2 1/2 cups rotisserie chicken breast, shredded; 2 cups multicolored cherry tomatoes, halved; 1 1/4 cups mini cucumbers, diagonally sliced into 1/4-inch-thick pieces; 1 cup sliced almonds, toasted; 1 cup feta cheese, crumbled; 1/2 cup celery, sliced into 1/4-inch-thick pieces, plus 1/4 cup celery leaves, coarsely chopped; 1/4 cup fresh flat-leaf parsley, coarsely chopped

Chicken Vegetable Healthy

Time: 15 minutes

Yield: 8 servings

About

You know when the temperature is just right - it's not too hot or too cold, and the sun is shining but there's a nice breeze to keep you cooled off - yeah, that's our favorite kind of day. Those kinds of days always have us craving Perfect Weather Salad. Right before we grab our picnic blankets and head out to enjoy it, we make a big bowl of these leafy greens to really top off the experience. Who doesn't love basking in the refreshing sunlight while crunching on this veggie-packed dish, filled with hearty chicken, tender basmati rice, and a creamy, tangy homemade dressing?! That's what perfect weather was made for! Whip yourself up a bowl (it doesn't take long at all) and soak up every drop of the Perfect Weather Salad!

Ingredients

For the dressing:
1/2 cup mixed fresh herbs, such as dill, parsley, and chives, loosely packed
1/4 cup plus 2 tablespoons olive oil
1/4 cup fresh lemon juice
2 tablespoons shallot, chopped
1/2 tablespoon Dijon mustard
2 teaspoons honey
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
For the salad:
2 (8.5-ounce) packages microwaveable basmati rice, cooked and cooled
2 1/2 cups rotisserie chicken breast, shredded
2 cups multicolored cherry tomatoes, halved
1 1/4 cups mini cucumbers, diagonally sliced into 1/4-inch-thick pieces
1 cup sliced almonds, toasted
1 cup feta cheese, crumbled
1/2 cup celery, sliced into 1/4-inch-thick pieces, plus 1/4 cup celery leaves, coarsely chopped
1/4 cup fresh flat-leaf parsley, coarsely chopped

Directions

Step 1 -Add the mixed herbs, the olive oil, the lemon juice, the shallot, the Dijon mustard, the honey, the salt, and the pepper in a food processor or blender and process until smooth, about 30 seconds.

Step 2 -Add the cooled rice, the chicken, the tomatoes, the cucumbers, the almonds, the feta, the celery, the celery leaves, and the parsley to a large bowl.

Step 3 -Drizzle the salad with the dressing and toss to coat.

Step 4 -Serve.

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