Rice Salad Recipes

Dinner doesn't get much simpler than this: Boil some rice and toss it with pesto, yogurt, and rotisserie chicken from the supermarket. Leftover cooked chicken or turkey will work just fine, too.

In this fluffy salad, Yotam Ottolenghi blends South American quinoa with nutty Camargue red rice from southern France. The salad gets a fruity sweetness from orange juice and zest and is delicious alongside roast chicken.

The Good News Cyril Renaud, who grew up in Brittany, had brown rice for the first time when his Irish-American wife, Brigette, introduced him to it. Now he loves this heart-healthy, nutty-flavored grain, especially because its chewy texture holds up beautifully in salads, like this slightly spicy one full of vegetables and herbs.

To make this a vegetarian salad, replace the ham with toasted sliced almonds.

This bright brown rice dish can be served warm, or chilled and served as a salad or side.

We like to serve this Mediterranean-inspired salad warm, but it's also good slightly chilled. Be sure to check the seasonings, though; cold dishes often need more salt and pepper than those served hot.

This brown rice salad is healthy, delicious, and the beans and dressing can be prepared in advance.

Rich broiled salmon rests atop a lean vegetable-and-rice salad to make a beautifully balanced meal. The Asian dressing includes big-impact flavors—fish sauce, lime juice, and cayenne—but very little oil.

Even though wild rice has long been thought of as a wintry dish, this salad is a great way to get whole grains on the table during the warmer months, while using up your garden herbs.

This Italian-inspired brown rice dish is a great gluten-free alternative to pasta.