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Greek Chicken and Rice Salad

By Paula Deen

JUMP TO RECIPE

Featured in:

Cooking with Paula Deen Magazine

Difficulty: Easy

Prep time: 15 minutes

Servings: 4 to 6

Ingredients

  • ⅓ cup olive oil
  • 2 teaspoons lemon zest
  • ¼ cup fresh lemon juice
  • 2 tablespoons chopped fresh oregano
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • ¾ teaspoon garlic salt
  • ¼ teaspoon ground black pepper
  • 2 (8.8-ounce) packages fully cooked brown rice, heated according to package directions
  • 2 cups chopped rotisserie chicken
  • 1 cup sliced halved English cucumber
  • 1 cup halved grape tomatoes
  • ½ cup halved pitted kalamata olives
  • ¼ cup chopped fresh parsley
  • 4 ounces crumbled feta cheese

Directions

In a large bowl, whisk together olive oil and next 7 ingredients until well combined. Stir in rice and all remaining ingredients. Serve immediately, or cover and refrigerate for up to 2 days.