cold-rice-salad

Cold Rice Salad

6 Reviews Add a Pic
  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    2 h
Colleen
Recipe by  Colleen

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

ADVERTISEMENT

Directions

  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.

Share It

Reviews (6)

Rate This Recipe
Cookiemnstr
23

Cookiemnstr

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!

Renee
13

Renee

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.

Ali_Cooks
10

Ali_Cooks

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.

More Reviews

Similar Recipes

Rice Salad
(22)

Rice Salad

Brown Rice and Black Bean Salad
(10)

Brown Rice and Black Bean Salad

Best Wild Rice Salad
(8)

Best Wild Rice Salad

Parsley-Pistachio Rice Salad
(5)

Parsley-Pistachio Rice Salad

Brown Rice Belgian Endive Salad
(3)

Brown Rice Belgian Endive Salad

Louisville Rice Salad
(3)

Louisville Rice Salad

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 300 cal
  • 15%
  • Fat
  • 11.1 g
  • 17%
  • Carbs
  • 30.2 g
  • 10%
  • Protein
  • 20.3 g
  • 41%
  • Cholesterol
  • 115 mg
  • 38%
  • Sodium
  • 446 mg
  • 18%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Rice Salad

>

next recipe:

Brown Rice and Black Bean Salad