Cold Rice Salad recipe

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Ingredients

2 cups water
1 cup uncooked white rice
3 eggs
1 tablespoon olive oil
2 boneless skinless chicken breasts, bite-size pieces
3 tablespoons olive oil
1 teaspoon vinegar
1 teaspoon salt
¼ teaspoon pepper
1 cup tomatoes, diced
1 bunch raw broccoli, with stalk, chopped
1 cup frozen peas, thawed
1 cup frozen corn kernels, thawed

Nutrition Info

300 calories
carbohydrate: 30.2 g
cholesterol: 105.3 mg
fat: 11.1 g
fiber: 2.9 g
protein: 20.2 g
saturatedFat: 2.1 g
servingSize: -
sodium: 447.9 mg
sugar: 3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring water to a boil in a medium saucepan. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat, and set aside to cool.

  2. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Cool, peel, and slice.

  3. Heat 1 tablespoon of oil in a skillet over medium-high heat. Cook chicken, stirring occasionally, until no longer pink and juices run clear.

  4. Whisk remaining oil, vinegar, salt, and pepper together in a small bowl until lightly emulsified, set aside. Place tomatoes, broccoli, peas, and corn together in a large mixing bowl, toss to combine. Add chicken, eggs and rice, and toss again. Cover, and refrigerate for at least 1 hour before serving. Toss with dressing to coat just before serving.

Recipe Yield

8 servings

Recipe Note

Either you like it or hate, it but at least try it! Serve with fruit and rolls.

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