Cold Rice Salad

Name: Cold Rice Salad
Total time: 120
Yield: 8
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; 0.25 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 by Colleen from allrecipes.com

Lunch 2 Hr.

Ingredients

8 servings

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2 cups water
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1 cup uncooked white rice
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3 eggs
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1 tablespoon olive oil
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2 boneless skinless chicken breasts, bite-size pieces
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3 tablespoons olive oil
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1 teaspoon vinegar

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1 teaspoon salt
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0.25 teaspoon pepper
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1 cup tomatoes, diced
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1 bunch raw broccoli, with stalk, chopped
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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.