Try it at least once, whether you like it or not! Serve with bread and fruit.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs |
| Servings: | 8 |
| Yield: | 8 servings |
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
Instructions
- 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.
Nutrition Facts
| Calories | 300 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 105 mg |
| Dietary Fiber | 3 g |
| Protein | 20 g |
| Saturated Fat | 2 g |
| Sodium | 448 mg |
| Sugars | 3 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
I made this according to the directions, using Minute Rice, without the chicken. Took it to a family gathering and everyone loved it! This is now my new “go to” for summer gatherings or when we want a cold side dish to remind us of summer. Give it a try!
It will be one to make again
Love this salad. Have made it a few times before, always changing a bit. Sometimes brown rice, sometimes shrimp instead of chicken. Great dish to bring to a BBQ!
Love this recipe! We have leftover rice quite a bit and this is a great way to use it and leftover veggies in the fridge for weekday lunches. I fried my eggs and chopped them into the salad and accidentally used more vinegar (misread and added a TBSP instead of a tsp…whoops!) and it was delicious. I could see using water chestnuts in this, also, for crunch. My co-workers were all jealous when I told them what it was and were surprised it wasn’t takeout. Will definitely make again.
Tried this recipe and found it to be great. I originally made it as written. I also tailored it for an everyday salad by leaving out the chicken. Both ways this is a salad worth the effort of making. I will be using this many times throughout the warmer months.
I really like how the yolks from the hard boiled eggs break down in this to make it a little bit creamy (not really creamy, but I’m using that for lack of the correct word). I replaced the chicken with a can of chick peas to make it vegetarian and diced up a green pepper instead of using the corn because that is what I had on hand. We prefer these kinds of salads with lots of red wine vinegar, so I added quite a bit more than the recipe calls for. I also added some diced up fresh parsley because I wanted to use it up. Delicious! Thank you for sharing!
The vegetables remarkably bring in the flavor with this dish. I doubled the dressing because it was very light otherwise. I also steamed the broccoli for one minute then blanched it in cold water (tastes better than raw broccoli). Refridgerating this for an hour blends the flavors. I added walnuts at the end. I will make this again. Thanks.
I made this with brown rice. I’d never cooked brown rice before, and NOW I know it takes much longer than white. I also just used a bag of frozen broccoli and chopped it up. I made this yesterday and can’t stop eating it! Perfect for my husband to bring to work. I will try to freeze individual servings, then at lunch time it will still be cold, but defrosted.
i really simplified this recipe b/c i was making it while camping. It’s so easy and versatile. i omitted the chicken and egg, but added chopped carrots. i used brown rice (cooked according to the package) and used a low-cal italian dressing instead of the oil/vinegar. it was really tasty and i received many compliments.
I was very happy with this recipe. I was looking for a well balanced, healthy meal that I could take to work for lunch that I didn’t have to worry about heating up. This fit the bill perfectly with lots of protein & veggies. It reminded me of cold fried rice, but without all the oil and fat. The only thing I substituted was brown rice for the white rice. Thanks!