ARUGULA, CHICKEN, AND RICE SALAD

Arugula, Chicken, and Rice Salad image

Provided by Martha Stewart

Time 30m

Number Of Ingredients 9

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2/3 cup converted long-grain white rice
3 cups packed mixed fresh herbs, such as basil and parsley
2 tablespoons extra-virgin olive oil
3 tablespoons red-wine vinegar
Coarse salt and ground pepper
5 ounces baby or wild arugula (5 cups)
1 rotisserie chicken (skin removed), meat shredded (4 cups)
2 scallions, thinly sliced
2 medium tomatoes, cut into 1/2-inch wedges, or 1 pint cherry tomatoes, halved

Steps:

Cook rice according to package instructions. Meanwhile, in a blender, blend herbs, oil, and vinegar until roughly chopped, scraping down sides as needed. With machine running, gradually add 1/4 to 1/3 cup cold water and blend until dressing is smooth and pourable. Transfer to a small bowl and season with salt and pepper.
In a large bowl, toss arugula with three-quarters the dressing. Transfer to a serving platter. In bowl, stir together rice, chicken, scallions, tomatoes, and remaining dressing. Season to taste with salt and pepper and arrange on top of arugula.

Nutrition Facts : Calories 597 g, Fat 23 g, Fiber 2 g, Protein 64 g