Cold Rice Salad

Ingredients

• Servings: 8
• 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
• 1/4 teaspoon pepper
• 1 cup tomatoes, diced
• 1 bunch raw broccoli, with stalk, chopped
• 1 cup frozen peas, thawed
• 1 cup frozen corn kernels, thawed

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 2 hrs


• 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.