RICE SALAD WITH CHICKEN AND OLIVES
6 to 8 servings
Cook or have ready:
- 1 ½ cups uncooked short-grain white or brown rice, or 3 ½ to 4 cups cooked
Place the rice in a medium bowl and toss with:
- 2 cups packed baby spinach or arugula, coarsely chopped
- 1 ½ cups diced cooked chicken (from about 8 ounces raw boneless chicken)
- 1 red, yellow, or orange bell pepper, diced
- ½ cup Vinaigrette, made with preserved lemon, if desired (see Additions to Vinaigrette)
- ½ cup coarsely chopped pitted green olives, preferably Castelvetrano
Toss well. Serve warm, at room temperature, or chilled.