Rice salad with chicken is one of the easiest and most delicious simple salads. Cooked rice with pickled Italian giardiniera gives this dish a fantastic twist.
A fantastic dish that requires little or no time to assemble.
One of the many ways you can use your chicken, rice, and leftovers is by making this dish economical and pure bliss during busy school nights.
As it contains protein and starch, a nice green salad or roasted vegetables will suffice to have a healthy meal during the week.
Leftovers
Yes, you read correctly. I do, too, sometimes have leftovers. I do not talk about much because there is never much to re-create a new meal. But this is different.
I love to roast chicken, but when time is pressing, or it is too hot to have the oven on, our local grocery store has a great roasting chicken that only needs to be taken home and cut up into desired pieces. Cooking the rice the night before saves time as well.
This recipe for rice salad has been in the family since I can remember. My grandmother, as well as my mom, made it frequently during the summer months in Italy.
It can be served a room temperature or just out of the refrigerator. Perfect for a quick lunch, dinner al fresco, BBQ, picnic, or potluck.
Stores well as well as can stay out with no need for refrigeration. No mayonnaise thus no risk of turning on you. That is one of my favorite attributes of this salad.
And you can add
- Let your imagination go. Add chickpeas or cooked peas if you want to keep it completely vegetarian.
- I also enjoyed it with tuna. Gives a spin with protein.
- Chopped green olives give it a fresh taste with fresh summer herbs such as mint and oregano.
- Use good olive oil with this salad; you will not regret it.
What is Giardiniera?
Giardiniera is an assortment of Italian vinegar-preserved vegetables. Carrots, green beans, cauliflower, celery, bell peppers, and pepperoncini.
You will be able to find mild, my favorite, as well as hot. Readily available at your local grocery store.
What do you use giardiniera for?
A very versatile condiment that can be enjoyed in so many ways. Bruschetta, burgers, pasta salad, potato salad or insalata Russa , eggs, sandwiches, and more.
What type of rice shall I use?
The rice you use with this salad is important. You want rice that maintains its shape when cooked. You want to taste all the rice as you were eating pasta.
And an additional attribute to the rice is that it must work well with dressing, meaning absorbing it.
I do also cook my rice the same way I will cook pasta. A large pot of salted boiling water, adding a handful of rice for each person I want to make the dish for. Drain when done. It must still have a gentle bite to it.
I am a big fan of Uncle Ben’s long grain. It cooks well and preserves its shape.
Basmati and jasmine rice are also great alternatives.
Short on time? Pre-cooked rice works well too. Just follow the packaging instructions and then proceed with my recipe.
However, I will not suggest using Arborio, Carnaroli, or sticky rice. You will not get the same result ending up in frustration.
A couple of suggestions:
Omitting the chicken with this dish will allow one to enjoy it with grilled salmon or chicken.
Or go the vegetarian route by having grilled vegetables alongside.
If you enjoy this dish, check out these flavorful recipes:
Seared Salmon with Peas, Potatoes, and Mint
Carnitas Tacos with Tomatillo Sauce and Avocado
New York Steaks with Mustard and Mushrooms Sauce
Equipment and ingredients needed to make this recipe
Rice salad with Chicken - Summer classic

Ingredients
- 1 chicken 1 whole roasted chicken
- 2 cups rice 2 cups Uncle Ben's rice
- 7 tablespoons olive oil 6 to 7 tablespoons olive oil
- 4 tablespoons red wine vinegar 3 to 4 tablespoons red wine vinegar
- 16 ounces Giardiniera 1 16 ounces jar Giardiniera
Instructions
- In a large pot with salted water cook the rice until still has a light bite when tasted.
- Place in a small bowl the Giardiniera vegetables cut in small pieces.
- Add 1 tablespoon olive oil and mix. Let it set for 10 minutes.
- When the rice has cool down add the pieces of chicken, the Giardiniera and the olive oil. Blend well and add vinegar ½ teaspoons at a time and taste in between. It should not be overpowered by vinegar.
- Chill before serving if time permitting.
Nutrition
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Pasta, Rice & Grains, Salads, Dinners, Poultry
- Cuisine: Italian
- Occasion: Fourth of July
- Type: Under 45 minutes
Did you make this?
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Originally published on July 17, 2012, updated on August 11, 2022
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Shelby
I went with basmati rice for this and it turned out great! Such an awesome, filling meal.
Giangi Townsend
Thank you Shelby, for your feedback. I am so happy you enjoyed it.
Ghanashyam K
This looks so good and its so simple too! One term I didn’t know about was Giardiniera but you covered it well here. Thank you for the knowledge and the recipe!
Giangi Townsend
It is my pleasure, thank you for your kind words. The simplicity of this dish makes it a summer favorite.
Enjoy!
Kalin
This looks so satisfying! I’d love to try making my own Giardiniera. Thanks for sharing this!
Giangi Townsend
My pleasure. Thank you for stopping by.
Marita
Oh, this looks great. I am going to make it to our next BBQ. This is also perfect for our leftover roast chicken.
Giangi Townsend
Absolutely! You will love how easy it is to make and even easier to enjoy it.
Gregory Halpen
So easy and delicious! I will add this to the “things I want to make” list. I’m always looking for simple recipes with minimal ingredients and this one is perfect!
Giangi Townsend
Thank you Gregory! Yes, this recipe is very easy and you can have fun adding protein or not.
Enjoy!
Mihaela | https://theworldisanoyster.com/
Your recipes are always simple to follow and so inviting! This salad seems so light and perfect for summer – on my list for weekdays meals! Have you tried homemade giardiniera? I’m tempted:))
Giangi Townsend
I never tried homemade giardiniera but I would love to try to make it.
Thank you for your kind compliment.
xoxo
Gabriela Herrera
I love the simplicity of this recipe. It easy to make, packed with flavor and so nutritious.
Giangi Townsend
Thank you! The simpler the better during the hot summer months.
Enjoy!
Gina Abernathy
I love everything about this recipe. Looks great and would be perfect for a summertime lunch.
Giangi Townsend
Thank you Gina! Absolutely. You and your family will love it. Easy and can be prepare the night before and stores well too.
Enjoy!
AISilva
Thank you for this great recipe! I’ve been trying to have more salads at lunch but have found myself hungry after, but I think the rice from this dish will do the trick! My kids would love this too. Will try it soon!
Giangi Townsend
Thank you for stopping by. Yes, this salad is fantastic for any occasion: lunch, dinner, BBQ, potluck, picnic…. you name it you can have it.
One of my favorite just because of that.
Enjoy!!
Colette Zaharko
I am in Arizona; it is so hot here, so I need more recipes like this. I agree with you; I don’t like turning the oven on in the summer because the house gets too hot. 😂
Hey, can I use regular rice, or does it have to be Uncle Ben rice?
Thanks
Giangi Townsend
Hi Colette! I am in Arizona too and I do have quite a few not prepared in the oven recipes on the website. Sign up for my newsletter and more are coming up this summer too.
Yes, you can use jasmine, basmati rice. The only rice I do not recommend is Italian Arborio as it gets sticky, which is perfect for risotto but not for salads.
I hope this helps.
Enjoy!!
Cindy Mom the Lunch Lady
This would be a fantastic low point salad for me this summer. I always have giardiniera in my fridge as I love snacking on it!
Giangi Townsend
You too! I love giardiniera and I use it constantly but found that I eat more by itself than use it in my cooking. Glad to know I am alone.
Bon Appetit!