Feta & Rosemary Chicken with Rice & Pecan Salad

This is such an easy recipe. Just mix an 8 oz container of feta with some Rosemary spice from La Madeline, salt, and pepper, and put it under the skin of chicken. Served with a rice salad that Andy loved!! DSC_3762

Rice and Pecan Salad with Orange-Thyme Dressing

Created by Chef Alan King for Recipe for Success
Course Salad
Servings Prep Time
10 servings 10 minutes

Cook Time Passive Time
25 minutes 15 minutes


For the Rice
2 cups basmati rice
28 ounces chicken or vegetable stock
1 tablespoon olive oil

For the Dressing
2 oranges
2 tablespoons thyme leaves
3 ounces Lemon Juice
½ teaspoons Salt
1 teaspoon Black Pepper
⅔ cup extra virgin olive oil

For the Salad
1 cup Celery
½ cup scallions sliced thin
½ cups dried cranberries
½ cups pecan pieces

Cook the rice
Place the rice, stock, and olive oil in a large saucepan. Cover and bring to boil.
Reduce the heat. Simmer for 20 to 25 minutes or until rice is tender.
Remove from heat. Let stand for 5 to 7 minutes.
Fluff with a fork, transfer to a large bowl and set aside

Make the Dressing
Using a micro plane or grater, zest the orange peel being careful to avoid the white pith. Set aside the grated peel.
Cut the orange in half. Squeeze the juice into a bowl.
Add 2 tablespoons of the orange zest, 2/3 cup of orange juice, thyme leaves, lemon juice, salt and pepper to a small bowl. Whisk to combine.
Slowly whisk in the oil to form an emulsion.

Make the salad
Dice the celery and scallions.
Combine the cranberries, celery and scallions with the rice.
Drizzle the dressing on to the salad. Toss to combine. Put in the refrigerator to chill for 30 mites.

To serve
Mound salad onto a plate and top with pecans.


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