I created this Greek Chicken and Rice Cake Salad recipe as part of the "Rice Cake Double Take" challenge, to celebrate the addition of three new rice cake flavors from Lundberg Family Farms.
Rice cakes bring visions of 80's aerobics chicks chomping on tasteless Styrofoam disks for most of us (including me), so when the box arrived and found the secret ingredient to be a choice of either Wallaby Organic's Greek yogurt or sour cream, I was a bit "Befuzzled". I opened one of the rice cake packages, and after trying the Lundberg rice cake the fog started to clear. Their rice cakes are made from organic brown rice, and don't have that "magically dissolving" quality of many mainstream rice cakes. Now, these you can do things to, that you wouldn't fathom with a tasteless fluff puff type. Rice cakes aren't boring anymore!
Think on that for a minute & don't leave me wondering... that is what the handy dandy comment section is for 😉
Now for you perusal, my recipe mash-up of Greek salad and Italian Panzanella using Lundberg's new Hemp-a-Licious rice cakes & Wallaby Organic's Plain Low Fat Greek Yogurt. Guess what? It was mighty darn tasty.
P.S. Don't forget to check out the giveaway beneath the recipe.
P.P.S. ... and info about their fun Facebook contest too.
Greek Chicken and Rice Cake Salad Recipe (Gluten-Free)
Ingredients
- 1 - 1 ½ pounds boneless chicken breasts or tenders if using breasts, slic into strips about the size of tenders
- 8 Lundberg Rice Cakes I used their new Hemp-a-Licious, but the brown rice or Sweet Chili would work nicely as well
- 1 cucumber peeled & diced
- 1 cup chopped tomato
- 1 cup Greek olives
- 8 oz block feta cut into bite size cubes
- 1 cup chopped arugula or other salad green
Greek Yogurt Chicken Marinade
- 6 oz. cup of Wallaby Organic Plain Greek yogurt low fat
- ¼ c. olive oil
- 2 cloves of garlic crushed/minced
- 1 teaspoon chopped fresh oregano
- ½ teaspoon Kosher salt or sea salt
- ½ tbs lemon zest
- 1 tbs fresh lemon juice
- freshly ground pepper to taste
Greek Lemon Dressing
- ½ cup fresh lemon juice
- 2 tbs lemon zest
- 2 teaspoon anchovy paste
- ½ cup olive oil
- 1 teaspoon fresh chopped oregano
- 1 tbs fresh chopped basil
- 1 teaspoon dried crushed red pepper seeds
- 2 large or 3 small garlic cloves (crushed/minced)
- fresh ground pepper to taste
Instructions
- Whisk together ingredients for the yogurt marinate. Add chicken, coat well and leave to marinate a minimum of 3 hours in refrigerator.
- Whisk together the ingredients for Greek Lemon Dressing, and refrigerate until ready to use.
- When chicken is ready to grill, oil the grill plates and preheat the grill. Put chicken on then reduce heat to medium. Turn after 5-6 minutes, remove when cooked through (they will be almost done when turned).
- Set grilled chicken aside, and break the rice cakes into a large bowl, leaving some chunks, but don't worry if a lot of it breaks into small bits.
- Add the cucumber, tomato, olives, feta and arugula. Mix.
- Chop the chicken into bite size chunks, and add the salad mixture. Pour the lemon dressing in and stir well.
- Cover and refrigerate a minimum of 3 hours before serving (overnight is even better).
Rebecca Orr says
My idea is to use a sweet chili rice cake with cottage cheese, cucumber slices and a dash of paprika. Yum!
Lisa Brown says
I would top them with peanut butter and a sprinkle of stevia and cinnamon
Kiersten @ Oh My Veggies says
Beautiful dish! I am definitely going to have to try using my rice cakes as a substitute for croutons because I LOVE a little bit of crunch in my salad.
Dana says
Rice cakes with hummus; yum.
Katie K says
What a cool recipe you featured! Never would've had the idea to try that! 🙂
I like my rice cakes mostly plain, with just a little sprinkle of cinnamon
Jenn says
Oh yum! Perfect for a gluten-free summer
Jessie C. says
I would spice it up with Cinnamon Caramel Apple Dip and chopped fruit.
Wanda McHenry says
Peanut butter, apples and raisins!
Tina M says
Peanut butter, cheese and fruits
Amanda Sakovitz says
I would spice it up with peanut butter and bananas!
Mary Beth Elderton says
Your chicken salad looks wonderful! This inspires me to think of something Tex Mex--maybe a ricecake and bean mix with corn and salsa as a side for enchiladas.
Mary Happymommy says
I would add peanut butter.
TawndaM says
Wow... Rice cakes in salad... *facepalm* BRILLIANT! In the past...my daughter put peanut butter on them... I like your idea much better...
D SCHMIDT says
I think I would use them instead of tortilla chips in nachos.
Linda Kish says
Peanut butter and bananas
lkish77123 at gmail dot com
Thomas Murphy says
I would put peanut butter on it
Miss @ Miss in the Kitchen says
This looks like an amazing salad!
Isabel says
I would love it with peanut butter and apples
C.j. says
I'd use the sweet chili ones in a chicken pecan spinach wrap sandwich
Kimberly says
I'd spread mashed avocados with lemon juice on them.
debbie says
That sounds really good. I would put curried chicken salad on it.
LyndaS says
That looks great. Wish you would make me some. 🙂
Wild Orchid says
I would add almond butter and banana slices.
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Anne-Marie @ This Mama Cooks! says
Great idea and perfect when you get to that last rice cake or two that are broken or half eaten by the kids.
Mary Calabrese says
I would use them to make an ice cream sandwich.