Chicken and Rice Salad Veronique
Brighten up your lunch or dinner table with Chicken and Rice Salad Veronique, a classic dish that blends tender chicken, fluffy white rice, and the refreshing sweetness of green seedless grapes. This light yet satisfying salad features a creamy dressing made with mayonnaise, a splash of zesty lemon juice, and a fragrant kick of fresh tarragon and parsley. Finely diced celery adds a delightful crunch, while the combination of black pepper and herbs ties everything together. Perfect for a make-ahead meal, picnics, or an elegant luncheon, this chilled salad is a flavorful fusion of textures and tastes that’s ready in under an hour. Make it your go-to recipe for a wholesome and crowd-pleasing meal!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 4 cups Water
- 2 teaspoons Salt
- 1 cup White rice
- 1 cup Celery, finely diced
- 1.5 cups Green seedless grapes, halved
- 0.5 cup Mayonnaise
- 2 tablespoons Fresh lemon juice
- 1 tablespoon Fresh tarragon leaves, finely chopped
- 1 tablespoon Fresh parsley, finely chopped
- 0.5 teaspoon Black pepper, freshly cracked
Instructions
In a medium pot, combine the chicken breasts, water, and 1 teaspoon of salt. Bring to a boil over medium-high heat, then reduce the heat to low. Cover and simmer for 12-15 minutes or until the chicken is fully cooked (internal temperature of 165°F/74°C). Remove the chicken and let it cool completely. Once cooled, shred or dice the chicken into bite-sized pieces.
While the chicken is cooking, prepare the rice. In another medium pot, combine the white rice, 2 cups of water, and 1 teaspoon of salt. Bring to a boil over medium-high heat, then reduce the heat to low. Cover and simmer for 15 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let it cool completely.
In a large mixing bowl, add the shredded or diced chicken, cooked and cooled rice, diced celery, and halved grapes.
In a small bowl, whisk together the mayonnaise, fresh lemon juice, chopped tarragon, chopped parsley, and black pepper. Taste the dressing and adjust seasoning if needed.
Pour the dressing over the chicken and rice mixture. Gently toss everything together until evenly coated.
Cover the salad and refrigerate for at least 30 minutes to allow the flavors to merge. Serve chilled and enjoy!
Nutrition Facts
Calories |
1857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.4 g | 129% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 5481 mg | 238% | |
| Total Carbohydrate | 121.2 g | 44% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 40.3 g | ||
| Protein | 116.5 g | 233% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 280 mg | 22% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 2168 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
