Cook rice according to package instructions and allow it to cool completely

Fluff the rice with a fork to separate grains and avoid clumping

Prepare cooked chicken by shredding or slicing into bite-sized pieces

Peel and grate carrots into thin strips for a light crunchy texture

Slice green onions finely for a mild onion flavor

Slice olives into thin rounds and set aside

Chop fresh parsley and mint leaves finely

In a large mixing bowl, add the cooled rice

Add shredded chicken evenly over the rice

Add carrots, green onions, and olives to the bowl

Gently toss everything together to distribute ingredients

In a separate small bowl, combine olive oil, lemon juice, Dijon mustard, salt, and black pepper

Whisk until the dressing is smooth and slightly emulsified

Pour the dressing over the salad mixture

Toss gently to coat all ingredients evenly

Add chopped parsley and mint

Mix again lightly to distribute herbs

Taste and adjust seasoning if needed

Let the salad sit for 10–15 minutes to allow flavors to blend

Serve immediately or chill for a cooler, refreshing version

Stir before serving to redistribute dressing