Cold Rice Salad

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

Original recipe makes 8 servings


2 cups water
1 cup uncooked white rice
3 hard-cooked eggs, peeled and sliced
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

  • PREP

    30 mins

  • COOK

    30 mins


    2 hrs


  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 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 eggs and rice, and toss again. Cover, and refrigerate for at least 1 hour before serving. Toss with dressing to coat just before serving.


Calories: 300 kcal
Carbohydrates: 30.2 g
Cholesterol: 115 mg
Fat: 11.1 g
Fiber: 2.9 g
Protein: 20.3 g
Sodium: 446 mg