Fresh Herb Three-Rice Chicken Salad

Super bright, fresh chicken salad with three rices and plenty of green herbs, scallions, and onions, with a savory, toasted sesame dressing.

Plenty of beautiful, bright green herbs going on in this dish – it’s an anti-inflammatory powerhouse.

Fresh Herb, Three-Rice Chicken Salad

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8
Author Tania Van Pelt


  • 1 organic or free-range roast chicken weighing about 3¼ pounds, roasted (if buying a roasted chicken from the store, you'll need about 4½ cups cooked and shredded chicken)
  • tablespoons olive oil
  • cup black or forbidden rice
  • cup wild rice
  • 1 cup brown basmati rice
  • 1 medium yellow onion, diced
  • 6 scallions, white and green parts, thinly sliced
  • 4 mild red chiles, seeded and cut into thin strips
  • 3 cups fresh cilantro, chopped
  • 4 tablespoons mint leaves, chopped
  • 3 tablespoons basil leaves, torn
  • 2 cups of wild or baby arugula, torn
  • Sea salt and freshly ground black pepper, to taste

For the Dressing

  • ½ cup fresh lemon and lime juice about 2 limes, 1 lemon juiced
  • 2 tablespoons toasted sesame oil
  • 3 tablespoons Thai fish sauce
  • 3 tablespoons olive oil
  • Salt and pepper, to taste


  1. Preheat the oven to 425°F. Rub the chicken with a scant 3 tablespoons of the olive oil and season liberally with salt and pepper. Place in a roasting pan and put in the oven for 10 minutes. Lower the temperature to 375°F and continue to roast for 50 to 60 minutes, basting with the juices occasionally, until the chicken is thoroughly cooked. Remove from the oven and leave to cool to room temperature. Reserve the cooking juices. (Or if using a store-bought roasted chicken, reserve juices from cooked chicken, and carve or tear off meat into largish chunks. Set aside while rice cooks.)
  2. While the chicken is roasting, cook the rice. Place the basmati brown rice and wild rice in 2⅔ cups of water with a pinch of salt. Bring to a boil, then lower the heat to minimum, cover, and simmer for 40-50 minutes. Remove from the heat and leave, covered.
  3. Place ⅓ cup black rice in another saucepan with 1 cup of water. Bring to a boil and simmer uncovered, for 20-30 minutes, until the rice is tender but still retains a little firmness. Remove from heat and leave covered.
  4. Carve the meat from the chicken or simply tear it off in largish chunks. Put it in a bowl large enough to hold the whole salad.
  5. To make the dressing, in a separate bowl, whisk all the dressing ingredients together with the cooking juices from the chicken. Pour the dressing over the chicken and set aside.
  6. Heat the remaining 1½ tablespoons olive oil in a pan, add the onion and a pinch of salt, and fry over medium heat until golden. Remove from the heat and leave to cool.
  7. Add the 3 rices, fried onion and green onions, chiles, and chopped herbs to the chicken. Mix well, then taste and adjust the seasoning.
  8. On a serving platter spread the arugula leaves, making a bed for the salad, season with a little salt and pepper. Spread the chicken/herb/rice mixture over the arugula and serve.

Recipe Notes

Adapted from Yotam Ottolenghi