This creamy rice salad is filled with fresh, zesty flavours and is great for warm weather when you don’t feel like eating a plate full of hot food. It’s so easy to make and is the perfect accompaniment to a main or even made in bulk for large gatherings. However you decide to serve this dish, we think you’ll love it all the same. For best results, pop in the fridge before hand so that it’s nice and cold! 

Fresh ‘n’ Creamy Rice Salad (GF)

Serves 6 | Calories 351| Fat 17.3g | C 28.9g | Protein 17.9g



  • 1 cup basmati rice cooked in 2 Cups of Water 
  • 1 Lebanese cucumber deseeded diced
  • 1 stick celery diced
  • 2 spring onions finely sliced
  • 1 & 1/2 cups cooked chicken chopped
  • 2 tbs raisins
  • 1/2 cup almonds roughly chopped toasted
  • Salt and Pepper to taste

For the Dressing 

  • 1 cup plain greek yoghurt
  • 1/4 cup extra virgin olive oil
  • 2 tbs red wine vinegar
  • 1 garlic clove grated small
  • 1/3 cup fresh dill chopped
  • 2 tbs fresh mint chopped



  1. Put rice in a medium saucepan with 2 cups of water and bring to the boil. Reduce to a low heat and simmer, covered, for 12-15 minutes or until the water has been absorbed. Turn off the heat and leave to rest for 10 minutes.
  2. Combine all ingredients for dressing in a large bowl and mix together. Add the rice to the dressing and mix well. Allow to cool completely.
  3. Just prior to serving, stir through chopped vegetables, chicken, currants and almonds. Garnish with a drizzle of yoghurt and some dill sprigs. This salad will store really well for a couple of days. 


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