Rice Salad With Chicken And Olives

Ingredients

• 1 ½ cups uncooked short-grain white or brown rice, or 3 ½ to 4 cups cooked
• 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
• Hide ingredients for ½ cup Vinaigrette, made with preserved lemon, if desired (see Additions to Vinaigrette) 1 ½ cup Vinaigrette, made with preserved lemon, if desired (see Additions to Vinaigrette) (opens in new tab) ½ cup Vinaigrette, made with preserved lemon, if desired (see Additions to Vinaigrette)
  • ¼ cup red or white wine vinegar, balsamic vinegar, sherry vinegar, or lemon juice
  • (1 teaspoon minced shallot)
  • (1 small garlic clove, minced, grated on a rasp grater, or mashed to a paste)
  • (½ to 1 teaspoon Dijon or whole-grain mustard, to taste)
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper, or to taste
  • ¾ cup olive oil

  Sub-recipe steps

  1. Combine in a medium bowl: ¼ cup red or white wine vinegar, balsamic vinegar, sherry vinegar, or lemon juice; (1 teaspoon minced shallot); (1 small garlic clove, minced, grated on a rasp grater, or mashed to a paste); (½ to 1 teaspoon Dijon or whole-grain mustard, to taste); ½ teaspoon salt; ⅛ teaspoon black pepper, or to taste
  2. Whisk until blended. Add gradually, whisking constantly after each addition: ¾ cup olive oil
  3. If made in advance, cover and refrigerate. Shake well before using.
• ½ cup coarsely chopped pitted green olives, preferably Castelvetrano