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greek chicken & rice cake salad
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4.75 from 4 votes

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 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).