Cold Rice Salad

Recipe View In a medium saucepan, bring 2 cups of water to a rolling boil. Add 1 cup of uncooked white rice, stir briefly, reduce the heat to low, cover tightly, and simmer for 20 minutes. (20 min) Remove from heat and let stand, covered, for 10 minutes to allow the rice to fully absorb the water and become fluffy. Fluff with a fork and set aside to cool completely. (10 min)

Recipe View Gently place 3 eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, immediately remove the saucepan from the heat. Cover and let the eggs stand in the hot water for 10-12 minutes. (12 min) After 10-12 minutes, transfer the eggs to a bowl of ice water to cool completely. Peel the cooled eggs and slice them into wedges or chop them, as desired.

Recipe View Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the bite-sized pieces of chicken breast and cook, stirring occasionally, until they are cooked through, no longer pink inside, and the juices run clear when pierced with a fork. Season lightly with salt and pepper. Set aside to cool slightly. (8 min)

Recipe View In a small bowl, whisk together the remaining 3 tablespoons of olive oil, 1 teaspoon of vinegar, 1 teaspoon of salt, and 0.25 teaspoon of pepper until well combined and lightly emulsified. Taste and adjust seasonings as needed.

Recipe View In a large mixing bowl, combine the diced tomatoes, chopped broccoli florets, thawed peas, and thawed corn kernels. Add the cooked chicken, sliced or chopped eggs, and the cooled rice to the bowl. Gently toss all the ingredients together to combine.

Recipe View Pour the vinaigrette dressing over the salad and toss gently to coat all the ingredients evenly. Be careful not to over-dress the salad, as it can become soggy. Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container and refrigerate for at least 1 hour before serving to allow the flavors to meld. (60 min) Serve chilled.