Cold Rice Salad

Cold Rice Salad

7

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

Ingredients

2 h {{adjustedServings}} servings 300 cals
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Nutrition

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  • Calories:
  • 300 kcal
  • 15%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 30.2g
  • 10%
  • Protein:
  • 20.2 g
  • 40%
  • Cholesterol:
  • 105 mg
  • 35%
  • Sodium:
  • 448 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

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  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 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.
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Reviews

7
  1. 8 Ratings

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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...

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 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 wate...