Greek Rice Salad

By ccavaletti

Ingredients

• 1/3 c olive oil
• 2 tsp lemon zest
• 1/4 c lemon juice
• 2 Tbsp chopped fresh oregano
• 1 Tbsp Dijon mustard
• 1 Tbsp honey
• 3/4 tsp garlic salt
• 1/4 tsp ground black pepper
• 2 (8.8 oz) packages fulled cooked brown rice, heated according to package directions and cooled to room temperature. (I just cooked some brown rice that I had in the cupboard)
• 2 C chopped cooked chicken
• 1 c sliced halved English cucumber
• 1 c halved grape tomatoes
• 1/2 c halved kalamata olives
• 1/4 c chopped fresh parsley
• 1 (4-oz) container crumbled feta cheese

Preparation

Step 1

In a medium bowl, whisk together olive oil and next 7 ingredients until well combined.

In a large bowl, stir together rice and all remaining ingredients. Add dressing, tossing gently to combine. Serve immediately, or cover and refrigerate for up to 2 days.

From Cooking with Paula Dean, January/February, 2015