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FOUR SEASONS BREEZE | JULY 2025 37 If you have any questions, please feel free to call or text me at (951) 275-7081. Chicken & Rice Salad Happy Fourth of July! Here is a great dish to take to a gathering. This salad recipe was popular in the 1990s and is making a comeback, primarily because it is gluten and dairy- free. It is also packed with flavor and is easy to make. Ingredients can be adjusted, deleted, or others may be added to create variations. For example, you can replace the chicken with chickpeas or other beans for a vegetarian dish and/or substitute lemon or lime juice for the vinegar, and change the seasonings to Mexican spices for a Mexican-style dish. Add or subtract to please your palate. The variations are endless. Enjoy playing with your food. Note: I like more dressing for the rice to absorb, so I often double the dressing ingredients. Also, this dish is much better the day after it is made. Prep time: 30 minutes; Chilling time: 2 hours to overnight; Serves 4-6 as a main dish or 12-16 as a side. • 3 Tablespoons Balsamic vinegar • 2 Tablespoons olive oil • 1/4 teaspoon freshly ground pepper • 1/4 teaspoon sea salt • 1 clove garlic, minced or grated • 4 cups cooked long-grain rice • 2 cups diced or shredded cooked chicken breast • 1 12 or 14-ounce jar of artichoke hearts (preferably in water), drained and cut into bite-sized pieces • 1/2 cup chopped red bell pepper • 1 cup cherry tomatoes, halved • 1 cup Persian cucumber (about 2), sliced in half lengthwise, then cut into 1/4- inch slices • 1/4 cup diced red onion or chives • 1/4 cup chopped fresh oregano • 1/2 cup chopped fresh basil • sea salt and freshly ground pepper to taste DRESSING INGREDIENTS SALAD INGREDIENTS DIRECTIONS 1. Combine all the Dressing ingredients in a small bowl or jar with a tight-fitting lid and mix thoroughly. Set aside. 2. Combine all the salad ingredients in a large bowl, and stir to mix well. Pour the dressing over the salad and stir again to ensure everything is well combined. Taste and adjust seasonings, if necessary. The salad may be served at this point or covered and chilled in the refrigerator for several hours or overnight.