About the Recipe
This Rice Salad with Grilled Za'atar Chicken is a delightful medley of textures and bright Mediterranean-inspired flavors. Marinating the chicken in za'atar and grilling it imparts a warm, aromatic note that complements the nutty rice and crisp vegetables. The cara cara oranges add a juicy sweetness, while the tangy Dijon vinaigrette, infused with citrus and sherry vinegar, ties everything together beautifully. This salad is substantial enough for a main course yet light and refreshing.
Ingredients
2 cups cooked brown and or/wild rice blend
4 boneless skinless chicken thighs
2 T lemon juice
2 T olive oil, divided
4 tsp zaatar, divided
2 tsp salt, divided
2 cups cauliflower separated into small florets
4 green onions, sliced
4 radishes, cut into sticks
1 small yellow pepper, sliced
3-4 segmented cara cara oranges
1 T Dijon (Maile is best)
2 T lemon juice
2 T orange juice
1 T sherry vinegar
1/2 cup olive oil
1 tsp minced garlic
salt and pepper to taste
Preparation
Step 1
Whisk the lemon juice, olive oil, 2 tsp of zaatar, 1 tsp salt and pepper to taste. Marinate chicken 40 mins to an hour.
Cook on a hot grill pan for 5 minutes each side, depending on the size of the thighs. Cook through. Transfer chicken to a cutting board to cool.
Step 2
Segment the oranges and set aside. Reserve the juice for the dressing.
Step 3
Combine the cooked rice and vegetables in a large bowl. Whisk the dressing ingredients (Dijon thru salt and pepper) together. Cut the chicken into bite size pieces. Add to bowl.
Step 4
Gently combine the rice, chicken and vegetables. Top with the goat cheese and orange segments.