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This light Southern Chicken and Rice Salad is a satisfying dish that’s perfect for easy summer dinners or a fancier lunch with the ladies. The marinated chicken, sweet fruit, crunchy almonds, and hearty brown rice, offer a variety of flavors and textures for the ultimate crowd-pleasing dish!

An overhead shot of a Bowl of Southern Chicken and Rice Salad sitting on a wooden surface
A simple chicken and rice salad in a white bowl with herbs in the background

When faced with the sweltering summer heat in Virginia, the last thing that I want to do is prepare a hot, baked casserole for dinner. Instead, I crave cold, refreshing dishes that taste fresh and still include plenty of hearty, satisfying ingredients!

What makes this cold rice salad so special?

I basically just borrowed all of my favorite components from a classic chicken salad, but added brown rice as the base. The end result is a one dish meal that’s filling and delicious, with layers of texture for happy tastebuds!

It’s the perfect meal to bring to a summer potluck or picnic, because it feeds a crowd and you can prepare the rice salad in advance.

Whether you’re a Southern lady who loves to host friends for lunch, or a busy mom who’s just trying to get dinner prepped during nap time, I know that you’re going to love this healthy recipe!

Close overhead shot of southern chicken and rice salad in a bowl garnished with fresh parsley

Tips for preparing a summer rice salad:

First of all, the shortcuts — because we all love those!!!

  • I like to use microwaveable cups of brown Minute Rice. It’s fast, it’s easy, and it doesn’t require any planning on my part.
  • You will notice that I marinate my chicken tenderloins for at least 1 hour (or overnight) before browning them in a skillet. If this sounds annoying, if it’s too much effort, or if you just can’t be bothered with taking the time to marinate and cook your chicken, I totally understand! While I love the flavor of the orange juice-marinated chicken, you can definitely use any other pre-cooked chicken as a shortcut! Try purchasing a cooked rotisserie chicken, or use leftover grilled chicken from another meal.

And here are a few more notes before you hustle off to the kitchen:

  • You can substitute white rice for the brown rice if that’s your preference. I like how the hearty brown rice tastes, and I think it holds up nicely in the dressing. However, white rice works too!
  • I specify chicken tenderloins (rather than chicken breasts or chicken thighs), only because they cook fastest. If you have chicken breasts on hand, or if you prefer the taste of dark meat, by all means use something else. We’re flexible here! You’ll just need to adjust your cooking time accordingly.
  • Wait to stir in the almonds until you’re ready to serve the rice salad. Otherwise the nuts soften and lose that great CRRRRUNCH!
Southern Chicken and Rice Salad is a prep ahead lunch or dinner option.

I hope that you, your family, and your friends will all enjoy this simple, fruity, nutty, and delicious Southern Chicken and Rice Salad this season.

Southern Chicken and Rice Salad is an easy and healthy dinner recipe!

It will be a welcome addition at your next cookout, and it will make weeknights (or weekday lunches) much easier when it’s prepped in advance and ready to go!

More easy chicken salad recipes that you might enjoy:

An overhead shot of a chicken and rice salad in a white bowl

Southern Chicken and Rice Salad

5 from 2 votes
Prep: 30 minutes
Marinating Time 1 hour
Total: 30 minutes
Servings 8 cups
Calories 298.1 kcal
This light Southern Chicken and Rice Salad is a satisfying dish that’s perfect for easy summer dinners or a fancier lunch with the ladies. The marinated chicken, sweet fruit, crunchy almonds, and hearty brown rice, offer a variety of flavors and textures for the ultimate crowd-pleasing dish!


For the Chicken:*

  • 1.5 lbs. boneless, skinless chicken tenderloins (about 3 cups cooked and diced)
  • 1 tablespoon olive oil
  • 1 tablespoon toasted sesame oil (or additional 1 tablespoon of olive oil)
  • 2 tablespoons rice vinegar (or sub with white or cider vinegar)
  • 2 tablespoons freshly squeezed orange juice

For the Salad:


Prepare the chicken at least 1 hour in advance (or overnight):

  • In a small bowl, whisk together oil, vinegar, and orange juice. Season chicken with salt and pepper, and place chicken in a large zip-top bag. Pour marinade into the bag and gently toss to coat chicken. Marinate chicken in the refrigerator for at least 1 hour (or up to overnight).
  • Remove chicken from bag and discard marinade.
  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Place chicken in the skillet and allow the chicken to cook on one side, undisturbed, for at least 4-5 minutes. Flip, and cook the chicken for about 5 more minutes, or until it is nicely browned on both sides and cooked through.
  • The chicken is cooked through when the internal temperature reaches 180 degrees F, or when juices run clear.
  • When the chicken is cooked through, remove it from the skillet and place it on a cutting board to rest.
  • Once chicken has cooled to the touch, diced into bite-sized pieces.

Prepare the salad:

  • Place diced chicken in a large bowl. Add pineapple, oranges, celery, and grapes. Fold in cooked rice. Add mayonnaise and sour cream; season with salt and pepper, to taste. You can stir in additional mayonnaise, as needed, to reach desired consistency.
  • Stir in almonds just before serving. Garnish with fresh parsley.


*For a shortcut, use a store-bought rotisserie chicken. You can skip the marinating and cooking, and just use 3 cups of cooked, diced chicken!
**For another shortcut, I used microwaveable cups of Minute Rice.
***I used light mayonnaise and non-fat plain Greek yogurt for purposes of nutritional information. Any type of mayonnaise, Greek yogurt, or sour cream will work fine!
Cooking Just for Two? You can cut the ingredients in half to prepare a smaller salad for a smaller group! Cooking instructions remain the same.


Serving: 1cupCalories: 298.1kcalCarbohydrates: 31.5gProtein: 24gFat: 8.8gSaturated Fat: 1.3gPolyunsaturated Fat: 2.6gMonounsaturated Fat: 3.6gCholesterol: 52.1mgSodium: 139.8mgPotassium: 441.7mgFiber: 3.1gSugar: 10.7g
Keyword: chicken and rice, Rice Salad
Course: Lunch or Dinner
Cuisine: Southern
Author: Blair Lonergan

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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  1. Kristy from Southern In Law says:

    Yum! I am loving the combination of different flavours and textures in this! What an awesome side dish!

    1. Blair says:

      Thanks, Kristy!!!

  2. Emily Kemp says:

    5 stars
    This looks sooo good! I love the mix of sweet and savoury flavours, yum!

    1. Blair says:

      Thank you! The sweet and savory combo is my fave!

  3. Darren says:

    Will this keep for 3 days in the refrigerator?

    1. Blair says:

      Hi, Darren! It will definitely stay fresh, but the ingredients will get a bit softer and soggier each day that it sits. So it’s really just a matter of preference. If you like your celery crunchy, or the grapes more crisp, it’s best enjoyed within a day or so of preparing. That said, it won’t hurt to eat it after 3 days. 🙂

  4. Lola Bell says:

    5 stars
    I made this without the grapes bc I am out of them. It turned out pretty good but I think wd be even better w grapes.