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 caloriescarbohydrate: 30.2 gcholesterol: 105.3 mgfat: 11.1 gfiber: 2.9 gprotein: 20.2 gsaturatedFat: 2.1 gservingSize: -sodium: 447.9 mgsugar: 3 gtransFat: : -unsaturatedFat: : -
Directions Cold Rice Salad
Directions
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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.
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.
Heat 1 tablespoon of oil in a skillet over medium-high heat. Cook chicken, stirring occasionally, until no longer pink and juices run clear.
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.