Chicken and Brown Rice Salad

11 Reviews
  • Prep 40 m
  • Cook m
  • Total 40 m
Servings: 6


  • ½ cup diced red bell peppers
  • ½ cup chopped green onions
  • ½ cup minced parsley
  • 1 cup chopped cauliflower
  • 1 cup frozen, petite peas thawed
  • 1 cup Hidden Valley® Original Ranch® Organic Dressing
  • 1½ cups diced, cooked chicken
  • 2 cups cooked brown rice or brown rice blend
  • 2 medium tomatoes stems removed, diced
  • 4 ounces cubed Swiss cheese


  1. 1. Cook rice according to package directions and cool. In a large bowl, combine the ingredients together with the dressing and toss until well coated.
  2. 2. Chill for at least 1 hour before serving.
  3. 3. *Recipe only gluten free when made with all gluten free ingredients. Read labels of all packaged ingredients to determine whether they contain gluten.
• For safe meat preparation, reference the USDA website.
• For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

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Chicken and Brown Rice Salad is rated 4.5 out of 5 by 11.
Rated 5 out of 5 by from Chicken and Brown Rice Salad Introduces family to more healthy food, plus tasting good.
Date published: 2014-06-20
Rated 5 out of 5 by from Yummy I like to make this with Rice-a-Roni Chicken flavor and do it the same as shown. It's really delicious. I also add some chopped kale and roasted butternut squash (I love my veggies!}. If I can keep everybody else from eating it {NOT!) and hide it in a container in the back of the fridge, I can have it for lunch!
Date published: 2014-04-08
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