Somewhere in my refrigerator, it seems, there is always a container of leftover rice. What to do with it?
I imagined a salad as I wandered an aisle at the market, looking at jars of artichoke hearts, roasted red peppers and olives. They all can be tossed with rice--along with leftover roasted chicken--for this easy dish.
If you’re crunched for time, use a purchased rotisserie chicken. Bottled Italian dressing is also a quick substitute for the dressing.
Make the salad ahead and chill it; just hold off adding the nuts until serving time. If you prefer the salad warm, place the rice mixture in a covered casserole dish and bake in a 375-degree oven for about 20 minutes.