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Cold Rice Salad
Cold Rice Salad
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
120 minutes
Colorful rice salad with veggies, eggs, and chicken in a zesty vinaigrette. Served cold with fruit and rolls.
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
  • 0.25 teaspoon pepper
  • 1 cup tomatoes, diced
  • 1 bunch raw broccoli, with stalk, chopped
  • 1 cup frozen peas, thawed
  • 1 cup frozen corn kernels, thawed
Instructions:
  • In a saucepan, bring water to a boil. Stir in rice, then simmer covered for 20 minutes. Remove from heat and let cool.
  • In a saucepan, submerge eggs in cold water. Bring to a boil, then promptly remove from heat. Allow eggs to sit in hot water for 10 to 12 minutes. Then, cool, peel, and slice.
  • In a skillet over medium-high heat, heat 1 tablespoon of oil. Cook chicken, stirring occasionally, until fully cooked and juices run clear.
  • In a small bowl, whisk the remaining oil, vinegar, salt, and pepper until lightly emulsified. Set aside. In a large mixing bowl, combine tomatoes, broccoli, peas, and corn. Add chicken, eggs, and rice, toss to combine. Refrigerate for at least 1 hour. Just before serving, coat the salad with the dressing by tossing it together. Enjoy!

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