Mike and Jack didn’t get to try it, but the girls liked it!
Since summer has arrived, it has been harder to eat together – the kids are going every which way since school has been out. I’m busier now than ever – I thought summer vacation was for lollygagging around.
Arugula, Chicken and Rice Salad / Everyday Food Magazine
Servings: 4 (I didn’t change the proportions since I knew my boys would not be dining with us).
Cook & Prep Time: 35 minutes tops (10 minutes for prepping and 25 minutes for cooking).
You will need:
- 2 mixing bowls
- 1 3-quart sauce pan for rice
- chef’s knife
- measuring utensils (liquid)
- food processor or blender
1 5-oz container of baby arugula
1 rotisserie chicken (skin removed)
2 medium tomatoes, cut into wedges (I substituted this ingredient with a chopped red pepper since my girls don’t eat tomatoes)
2 scallions, thinly sliced (I forgot this ingredient!)
2 tablespoons of olive oil
3 tablespoons of red wine vinegar
salt & pepper
3 cups of tightly packed fresh herbs such as basil & parsley (I used 2 cups of basil and 1 cup of parsley)
1/4 to 1/3 cup of cold water
2/3 cup of rice
however much chicken stock is needed for your rice
1 tablespoon of butter
salt and pepper
Rice: Start the rice because it takes the longest. Follow the directions for the rice regarding the amount of liquid for 2/3 cup of rice. I always cook my rice in beef or chicken stock rather than water. It definitely adds some flavor to the rice so you don’t have add to much to it after it’s cooked. When the rice is done, I add in 1 Tablespoon of butter, salt and pepper.
While the rice is cooking, do these remaining steps:
Dressing: Into my food processor, I added the herbs, olive oil, red wine vinegar, salt and pepper. I pulsed until the herbs were well pulverized. Then, I add the water until I got a pourable consistency.
Salad: I emptied the baby arugula into my favorite large shallow bowl. To this bowl, I added the red pepper (or tomatoes) and the scallions (if I had them!). Toss this concoction with 3/4 of your dressing.
In the other bowl, I added the chicken (shredded into pieces from your rotisserie chicken – this took a total of 7 minutes or so to do!) and the cooked rice. Toss this concoction with the remaining dressing.
To serve, place on a plate some of the arugula mixture and top it with the rice & chicken mixture. I also served this salad with a piece of fresh blueberry bread that my Miss Maddie made from scratch with real blueberries! So so yummy!