Chicken and Rice Salad with Lemon and Basil
This chicken and rice salad is a super refreshing and flavorful recipe that combines chicken, cold rice, and fresh basil with an easy homemade lemon dressing. It is simple to prepare and perfect for a light lunch or dinner.
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Satisfying dishes like this quick and easy chicken rice salad are always on repeat in our house for easy and light summer meals. Need more rice salad recipes? Check out this cowboy caviar salad recipe and this trail mix salad, which are also cold rice-based salads. A great way to use leftover rice! Browse all of our healthy salad recipes for more inspiration.
I love adding grains to salads.
I’ve said it before, and I’ll say it again: always cook extras! I made chicken fried rice earlier in the week and cooked double the amount of rice that I needed as well as an extra chicken breast.
That means this salad with chicken and rice came together lickety-split on a busy weeknight because I had already prepped the rice and chicken.
Why you will love this recipe
Ingredient notes
Find the complete ingredient list, with measurements, in the recipe card below.
FOR THE SALAD:
- Cooked and Cooled Rice – Use any type of rice from brown or white rice to jasmine, basmati, or wild rice. Using leftovers is awesome for this. Use my foolproof method for the easiest way to cook brown rice.
- Bell Pepper – Adds a pop of vibrant color and crunch for texture.
- Onion – We like to use red onion for a milder, sweeter flavor.
- Romaine Lettuce – It can’t be a salad without lettuce, right?
- Cooked Chicken – We generally use either shredded chicken breast or chopped into bite-sized pieces. Try these easy chicken bites or use leftover rotisserie chicken.
- Fresh Basil – Probably my favorite herb. I love just holding the leaves up to my face and inhaling deeply. True aromatherapy!
Expert Tip!
To cool rice quickly for salads, spread it in an even layer onto a baking sheet and leave it to come to room temperature.
FOR THE DRESSING:
- Garlic – This adds a pungent, spicy taste to the dressing.
- Lemon Juice – Fresh lemon juice brings a bright and tangy flavor.
- Olive Oil – Oil balances the acidity from the lemon and helps to emulsify the dressing.
- Salt and Pepper – A sprinkle of sea salt and freshly cracked black pepper brings out the flavors of all of the ingredients.
Instructions
Scroll to the recipe card at the bottom for the FULL recipe details.
Step 1
Start by adding the cooked and cooled rice to a large bowl.
Step 2
Next, add the chopped bell peppers. I used a red bell pepper for a beautiful pop of red.
Step 3
Then toss in the chopped chicken. Follow that up by adding in the chopped basil, red onions, and chopped lettuce leaves.
Give everything a good toss and set the bowl aside.
Step 4
Next, add the dressing ingredients to a small mason jar with a lid.
Shake it all really well to emulsify the dressing.
Step 5
Finally, pour the dressing over the ingredients in the salad bowl.
To fully incorporate the dressing, I get in there with my hands and give everything a nice massage.
Substitutions and recipe variations
Instead of red onions, use a few tablespoons of thinly sliced green onions or shallots.
If you don’t have fresh lemon juice, vinegar will also work in the dressing.
Boost the veggie content even more by adding some chopped tomatoes, celery, zucchini, and cucumbers.
Mix up the fresh herbs by using cilantro, dill, or chopped parsley instead of basil.
Add more crunch with some toasted nuts like pecans or spiced walnuts.
Want more delicious basil goodness in your life? We love this recipe for basil chicken in a coconut curry sauce. It is a regular request for dinner.
Serving suggestions
Portion into bowls and enjoy as a light lunch or dinner. This also packs well to take on the go.
Garnish with fresh basil leaves and a squeeze of lemon juice just before serving to brighten the flavors.
Bring it to picnics, potlucks, barbecues, or summer gatherings since it’s delicious served cold.
FAQS
Yes! This salad is perfect for making ahead. Prep it up to 2 days in advance and store it in an airtight container in the refrigerator. Give it a stir and add a squeeze of fresh lemon juice to liven it up.
Yes. It’s a great option for lunches or quick dinners because it holds up well and can be portioned into individual servings.
Storage tips
To Store: Keep this chicken salad in the fridge in an airtight container for up to 2 days. We don’t recommend freezing this recipe. This dish is best enjoyed fresh or within a few days of making it.
More grain salad recipes
If you’ve tried this cold chicken and rice salad, please give me a rating and let me know how it turned out by leaving me a comment below. I’m always interested in feedback!
*Originally posted August 5, 2014, updated on August 12, 2018, and updated again on March 28, 2023, and updated again July 22, 2026.*
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Chicken and Rice Salad
Ingredients
SALAD INGREDIENTS
- 4 cups cooked rice
- ½ cup chopped bell pepper
- ¼ cup diced red onion
- 1 cup chopped romaine lettuce
- 2 cooked chicken breasts, cut into bite-sized pieces
- 1 cup finely chopped fresh basil
DRESSING INGREDIENTS
- 2 cloves garlic, minced
- 1 ½ tbsp lemon juice
- 2 tbsp olive oil
- ⅛ tsp sea salt
- ⅛ tsp ground black pepper
Instructions
- In a large bowl, combine cooked rice, chopped bell peppers, shredded lettuce, chopped chicken, sliced basil, and diced onion, and stir it all together well.
- In a small jar, shake together the minced garlic, lemon juice, olive oil, sea salt, and pepper. Pour the dressing over the salad mixture and stir again to combine.
- Serve immediately or refrigerate, covered, until serving.
Hi. From Italy. I am trying this tonight. Looks good. Thank you
Hi from Canada!! Please let me know how you like it 🙂
Why not substitute quinoa for the rice?
Quinoa would be a excellent substitute! Great idea.
Easy, delicious, and filling. 🙂 I would’ve liked a bit more flavor from the dressing, but I also didn’t have fresh herbs so I just used dried ones, so maybe that was it? 🤷🏼♀️ So easy and great for leftover rice!
Hey Kyra! So glad you enjoyed this recipe. I love it for summer lunches. I find fresh basil definitely has a bit more flavor than dried so that could be the case. Enjoy the rexst of the weekend!
Wow! This couldn’t have come at a better time! I have leftover chicken in the fridge and lots of fresh basil in the garden. Wonderful recipe! Thanks for sharing.
It so easy Elaine! You will love it. 🙂
Can you recommend a good olive oil? With the debate over olive oil lately, picking one out is a daunting task!
The brand I use is called Maison Orphee that is made with olives from Argentina. I’m not in the know about the debate on olive oil though! What’s being said? Is it to do with GMO’s?
I’ve been trying to avoid cooking with oils in general since reading about the process of finding a good olive oil. I’ve read a lot of articles but this one sums it up fairly quickly! http://paleoburn.com/6-peculiar-steps-choosing-real-olive-oil-easy-obvious/
Interesting read! Thanks for sharing that. Luckily, the brand I buy hits those marks: One country of origin, dark bottle, etc. I guess there is always risk involved with anything bought off the store shelves. Coconut oil is something I have been using a lot lately, yet the same problems can arise with that as well. We just have to keep our eyes open and keep each other informed. Like you did! I appreciate that. Have a great weekend Christina!! 🙂
I can believe this salad was made with some leftover! It looks so delicious and super fresh. I also love to add some grain in my salad. I also love your tutorial pictures! This looks perfect to the last few days of summer 😉
So sad that summer is coming to an end … But happy that I can eat this salad whenever I choose! 😉 Thanks Olivia!
Yum, I love a good salad and this one looks like a perfect meal. I really love that you can make it ahead of time for a quick work lunch 😀
Leftovers for lunch is so my thing! I absolutely loved this salad. 🙂 Thanks Cindy!
Wow! This is gorgeous! And so simple, too! Plus, I’m so with you on loving grain salads! Seriously … what’s not to love!?!? Definitely pinning this awesomeness! But I gotta tell ya – no matter how my tastebuds may be singing, you for sure don’t want me to join in! 😀
Thanks so much Shelley! Nothing better than an easy salad of leftovers. Except maybe sing-alongs? 😉
This salad looks ridiculous! and to think, I have everything at home to do this tonight….Oohh I just might have to dig out my brown rice and put it to some good use! LOVE this recipe Sharon, the dressing is so easy yet I bet its amazing!
SO easy! Get that brown rice cookin’! 😉