Chicken and Rice Salad
on Jan 30, 2026
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A refreshing Chicken and Rice Salad with crunchy almonds, fresh veggies, and a creamy, light yogurt dressing.
Table of Contents
What Makes This Recipe Great
Looking for a meal prep hero that’s actually satisfying? This Chicken and Brown Rice Salad is the perfect blend of crunch, creaminess, and protein. Whether you’re packing a desk lunch or heading to a summer potluck, this dish stays fresh and flavorful for days.
By swapping traditional white rice for fiber-rich brown rice and using a light yogurt-based dressing, we’ve turned a classic “heavy” salad into a nutrient-dense powerhouse.
Ingredient List
- Chicken– use canned chickpeas or cubed tofu for a vegetarian version, or canned tuna for a Mediterranean twist.
- Celery
- Green Onion– provides a mild “bite” and contains anti-inflammatory properties
- Bell Pepper– any color bell pepper will work, just be sure to chop it finely
- Cooked Brown Rice– Complex carbohydrates and fiber for steady energy levels
- Mayonnaise
- Yogurt– any percentage of yogurt will work, adds probiotics for gut health and a protein boost
- Honey– adds just a touch of sweetness
- Salt
- Almonds– if you don’t want to use almonds feel free swap for sunflower seeds (nut-free) or toasted walnuts
Step By Step
- Combine chicken, celery, onion and rice & green peppers in large bowl.
- Combine mayo, yogurt, lemon juice, honey and salt in small bowl, mix well.
- Pour dressing over mixture and toss lightly but thoroughly.
- Place in refrigerator, covered for about 2 hours before serving to blend flavors.
- Serve on crisp salad greens and top with chopped nuts.
Pro Tip
- Chill the Rice: Never mix warm rice with mayo/yogurt, or it will become oily. Use leftover rice or let it cool completely in the fridge first.
- Season to Taste: If the salad feels “flat,” add a squeeze of fresh lemon juice or a crack of black pepper to brighten the flavors.
Every Chicken Salad for Any Mood
Chicken & Rice Salad
Ingredients
- 3 cups chicken, cooked and coarsely diced
- ½ cup celery, diced
- 2 green onions, sliced thin
- ½ cup bell pepper
- 3 cups cooked brown rice
- ½ cup mayonnaise
- ½ cup yogurt
- 1 tsp honey
- 1 tsp salt
- ½ cup chopped roasted, salted almonds
Instructions
- Combine chicken, celery, onion and rice & green peppers in large bowl.
- Combine mayo, yogurt, lemon juice, honey and salt in small bowl, mix well.
- Pour dressing over mixture and toss lightly but thoroughly.
- Place in refrigerator, covered for about 2 hours before serving to blend flavors.
- Serve on crisp salad greens and top with chopped nuts.
