Greek Chicken and Rice Cake Salad Recipe (Gluten-Free)
Greek Chicken and Rice Cake Salad, features classic Greek flavors. Inspired by Italian Panzanella, but rice cakes make it gluten-free.
Course Entree, Salad
Cuisine Greek
Servings 6
Calories
Author Robin Gagnon
Ingredients
1 - 1 ½poundsboneless chicken breasts or tendersif using breasts, slic into strips about the size of tenders
8Lundberg Rice CakesI used their new Hemp-a-Licious, but the brown rice or Sweet Chili would work nicely as well
1cucumberpeeled & diced
1cupchopped tomato
1cupGreek olives
8ozblock fetacut into bite size cubes
1cupchopped arugulaor other salad green
Greek Yogurt Chicken Marinade
6oz.cup of Wallaby Organic Plain Greek yogurtlow fat
¼c.olive oil
2clovesof garliccrushed/minced
1teaspoonchopped fresh oregano
½teaspoonKosher saltor sea salt
½tbslemon zest
1tbsfresh lemon juice
freshly ground pepper to taste
Greek Lemon Dressing
½cupfresh lemon juice
2tbslemon zest
2teaspoonanchovy paste
½cupolive oil
1teaspoonfresh chopped oregano
1tbsfresh chopped basil
1teaspoondried crushed red pepper seeds
2largeor 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).