Warm Chicken and Rice Salad

This Warm Chicken and Rice Salad is built around a simple idea: rice, chicken, mushrooms, and dried fruit. It’s a flexible, complete meal you can pull together on a weeknight with what you have on hand; use white rice or a wild rice blend, choose chicken breasts or thighs, and swap the cranberries for dried cherries or raisins.

The deeply browned mushrooms, peppery arugula, and apple cider-Dijon vinaigrette are what bring everything together. Served warm, it feels hearty enough for dinner without being heavy, and the mix-and-match nature of the recipe makes it easy to come back to again and again.
This recipe has been kitchen-tested to ensure consistent, reliable results.

Why You’ll Love Chicken and Rice Salad

• Serve warm or cold: It’s really delicious cold the next day. I was enjoying the leftovers this way.
• Complete dinner in one bowl: Chicken, rice, mushrooms, and greens make it satisfying enough for a full meal.
• Easy to customize: Use white rice or a wild rice blend, chicken breasts or thighs, cranberries or another dried fruit, depending on what you have.
• Great for weeknights and meal prep: Cook the rice or chicken ahead of time, then finish the mushrooms and assemble the salad when you’re ready to eat. Leftovers also hold up well for lunch the next day.
• Hearty without feeling heavy: Warm rice and chicken make it substantial, while arugula and the apple cider-Dijon vinaigrette keep it fresh and bright.
• Lots of flavor and texture: Tender mushrooms, juicy chicken, sweet hits of dried fruit, and peppery arugula give every bite contrast.

Ingredients

Refer to the printable recipe card below for ingredient quantities and detailed instructions.

• Mushrooms: Cremini, baby bella, or white button mushrooms all work well. I prefer buying them whole and slicing them myself so I can keep the slices nice and thick.
• Chicken: Chicken breasts or thighs both work well; cut them into strips so they cook quickly and evenly.
• Rice: Use long-grain white rice on its own, or combine it with wild rice or a wild rice blend for extra chew and nuttiness.
• Dried cranberries: Bring a sweet-tart contrast to the savory chicken and mushrooms; dried cherries or raisins are easy substitutes. Reserve a few to scatter over the finished salad for garnish, if desired.
• Onion, garlic, and thyme: Add flavor to mushrooms as they cook.
• Sherry: Use a medium-dry or dry drinking sherry. Dry white wine can be substituted.
• Arugula: Adds a fresh, peppery bite that balances the sweet cranberries and rich mushrooms. You can substitute baby spinach for a milder flavor.

How To Make Warm Chicken and Rice Salad

Refer to the printable recipe card below for ingredient quantities and detailed instructions.

1. Cook the white and wild rice separately, fluff with a fork, and add to the serving bowl
2. Season the chicken and cook until just beginning to turn opaque.
3. Flip the chicken pieces, add the cranberries, and cook until no longer pink.

4. Wipe the skillet clean and add the mushrooms and salt.
5. Cook until the mushroom liquid evaporates, then add the onion and thyme.
6. Add the garlic, then deglaze the skillet with sherry, scraping up any browned bits.

7. Return the chicken, cranberries, and juices to the skillet and warm through.
8. Add the chicken and mushroom mixture to the bowl of rice.
9. Toss with vinaigrette, then stir in the arugula just before serving.

Substitutions & Variations

• Use all white rice: Wild rice adds chewiness and a nutty flavor, but it is completely optional. Use all long-grain white rice if that is what you have on hand.
• Chicken thighs: Boneless, skinless chicken thighs can be used instead of chicken breasts. Cut them into similar-size strips so they cook evenly.
• Dried fruit: Replace the cranberries with dried cherries or raisins. Each will change the sweetness slightly, but all work with the savory mushrooms and vinaigrette.
• Baby spinach: Substitute baby spinach for the arugula for a milder flavor. Add it just before serving because it wilts more quickly than arugula.
• Dry white wine: Use dry white wine in place of the medium-dry or dry sherry.
• Fresh thyme: Substitute 1 tablespoon chopped fresh thyme leaves for 1 teaspoon dried thyme.
• Alcohol-free: Use ½ cup low-sodium chicken broth for an alcohol-free version.
• Sage: For a more autumnal variation, replace the thyme with 1–2 finely sliced fresh sage leaves.

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Make Ahead and Storage

Make ahead: The rice and chicken can be cooked ahead of time, and the vinaigrette can be made separately. Finish the mushrooms and assemble the salad when you’re ready to serve.
Meal prep: This salad works well for meal prep because the rice and chicken hold up well after chilling. Portion the salad into airtight containers for lunch the next day, but if possible, keep a little vinaigrette separate to add before serving since the rice will continue to absorb the dressing as it sits.
Refrigerator: Store leftovers in an airtight container in the refrigerator. If you expect to have leftovers, reserve a little vinaigrette before serving; as the rice will absorb some of the dressing overnight. If the rice seems a little dry the next day, toss the salad with the reserved vinaigrette before serving.
Freezer: I don’t recommend freezing the finished salad. The mushrooms can become soggy and lose their texture after thawing, and the arugula will not hold up well.
Serving leftovers: This salad is good warm or cold. If you plan to serve leftovers warm, store the arugula separately and add it after reheating the rice, chicken, and mushroom mixture..

Chicken and Rice Salad FAQs

Warm Chicken and Rice Salad

Warm Chicken & Rice Salad with browned mushrooms, cranberries, arugula & a bright apple cider-Dijon vinaigrette. Easy to customize & great for meal prep.

*Quick Note Before You Dive In: This recipe card covers the basics, but if you want to know how to choose the best rice, customize the ingredients, or prep it ahead for meal prep, scroll back up! Everything you need for foolproof results is in the post.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Dinner, Mains

Cuisine American

Servings 4

Calories 823 kcal

Ingredients

  

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For the Salad

• ⅔ cup (132g) uncooked long-grain white rice such as basmati
• ⅓ cup (60g) uncooked wild rice or wild rice mix
• 3 tablespoons olive oil divided
• 1 ½ pounds boneless skinless chicken breasts, cut into 1-inch strips from about 3 chicken breasts
• ¾ teaspoon kosher salt plus more to taste
• ¼ teaspoon freshly ground black pepper plus more to taste
• ½ cup (58g) dried cranberries plus extra for garnish, if desired
• 16 ounces (454g) mushrooms, sliced
• 1 cup (143g) chopped onion from 1 medium yellow onion
• 3 teaspoons minced garlic from 2 cloves
• 1 teaspoon dried thyme
• ½ cup (118ml) medium-dry or dry sherry
• 3 ounces (85g) washed arugula leaves

For the Vinaigrette

• ⅔ cup (160ml) extra-virgin olive oil
• ⅓ cup (80ml) apple cider vinegar
• 4 tablespoons (50g) granulated sugar
• 1 ½ teaspoons Dijon mustard
• 1 ½ teaspoons kosher salt
• ½ teaspoon freshly ground black pepper

Equipment

• instant-read thermometer
• 15-inch cast iron skillet

Instructions

 

• Whisk together ½ cup olive oil, apple cider vinegar, sugar, Dijon, salt, and pepper. Set the vinaigrette aside.
• Cook the white rice and wild rice in two separate pots, following the package directions. Once cooked, let each rest covered for 5 minutes, fluff with a fork, and transfer to a large serving bowl.
• While the rice cooks, heat 1 tablespoon olive oil in a large 15-inch cast-iron or other heavy-bottomed skillet over medium-high heat. Add the chicken and season with 1 teaspoon salt and ½ teaspoon pepper.
• Cook on one side until the chicken begins to turn opaque. Flip the chicken, add the cranberries, and cook for 1-2 minutes more, until the chicken is nearly cooked through. Do not overcook; it will finish cooking in step 10.
• Transfer the chicken, cranberries, and any accumulated juices to a bowl and set aside.
• Heat 1 tablespoon olive oil in the same skillet over medium-high heat and add the mushrooms and 1 teaspoon salt. Don't worry if the skillet seems crowded; the mushrooms will shrink considerably as they cook.
• The mushrooms will release liquid as they cook. Once the liquid has evaporated, add the remaining 1 tablespoon olive oil, the onions, and dried thyme. Continue cooking, stirring occasionally, until the onions are translucent (about 3-4 minutes).
• Add the garlic and continue cooking for 2 minutes, until fragrant and the mushrooms are deeply browned.
• Pour in the dry sherry and scrape up any browned bits from the bottom of the skillet. Simmer until the sherry has reduced by about half.
• Return the chicken, cranberries, and reserved juices to the skillet. Cook until the chicken reaches 165°F and is warmed through. Season with additional salt and pepper to taste.
• Add the chicken and mushroom mixture, along with any juices, to the bowl of rice and stir to combine.
• Pour 3/4 of the vinaigrette over the rice and toss gently until evenly coated. Add more vinaigrette to taste. If you expect to have leftovers, reserve a little vinaigrette for serving the next day.
• Just before serving, add the arugula and toss gently. Garnish with cranberries if desired.

Notes:

A note on kosher salt: This recipe uses Diamond Crystal Kosher Salt. If you’re using Morton’s Kosher Salt or table salt, use half the amount. Diamond Crystal kosher salt has larger, airier crystals that take up more space, so a teaspoon of kosher salt actually contains less salt by weight than other types of salt.

Arugula: Add the arugula just before serving. The warmth from the chicken, mushrooms, and rice will slightly wilt the leaves while preserving some of their peppery flavor and texture.

Rice: Basmati or another long-grain white rice works best because the grains stay light and distinct when tossed with the vinaigrette. Jasmine rice also works, but the salad will be slightly softer and stickier. Avoid medium- or short-grain rice, which is more likely to clump. The white rice will usually finish cooking before the wild rice; simply fluff it and set it aside until ready to assemble.

Wild rice: Much of the wild rice sold in supermarkets is actually a blend of wild rice with other grains, such as brown rice or brown basmati. Either true wild rice or a wild rice blend works well in this recipe. Follow the package directions, since cooking times can vary considerably between the two.

Dry sherry: Use a medium-dry or dry drinking sherry. Avoid sweet sherry and cooking sherry, which can overpower the other flavors. You can also substitute a dry white wine.

Nutrition information is automatically calculated and provided as an estimate. It is not intended as a substitute for professional dietary advice

Nutrition

Serving: 320gCalories: 823kcalCarbohydrates: 44gProtein: 43gFat: 52gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 35gTrans Fat: 0.02gCholesterol: 109mgSodium: 1541mgPotassium: 1195mgFiber: 4gSugar: 28gVitamin A: 236IUVitamin C: 9mgCalcium: 54mgIron: 3mg

Keyword chicken and rice salad, easy dinner, make-ahead meal, meal prep, weeknight meals, winter salad

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This Warm Chicken and Rice Salad is easy to adapt to what you have on hand while still feeling like a complete, satisfying meal. Serve it warm for dinner, enjoy it cold the next day, and make it your own with different rice, chicken, or dried fruit.
For more easy chicken dinners, try my Chicken and Ricotta Meatballs with Creamy Fire-Roasted Tomato Sauce or Slow Cooker Chicken Spaghetti. And for a hands-off weeknight option, these Easy Slow Cooker Chicken Fajitas are another family-friendly favorite.