Reviewed: Aug. 12, 2008

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!

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20 users found this review helpful

Reviewer:

Cookiemnstr

Reviewed: Sep. 9, 2010

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.

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12 users found this review helpful

Reviewer:

Renee

Cooking Level: Intermediate

Living In: Monroeville, Pennsylvania, USA

Reviewed: Feb. 25, 2011

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.

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10 users found this review helpful

Reviewer:

Ali_Cooks

Reviewed: Dec. 10, 2010

I made this with brown rice. I'd never cooked brown rice before, and NOW I know it takes much longer than white. I also just used a bag of frozen broccoli and chopped it up. I made this yesterday and can't stop eating it! Perfect for my husband to bring to work. I will try to freeze individual servings, then at lunch time it will still be cold, but defrosted.

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6 users found this review helpful

Reviewer:

Dianeh

Cooking Level: Intermediate

Home Town: Methuen, Massachusetts, USA

Living In: Phoenix, Arizona, USA

Reviewed: Sep. 8, 2012

I really like how the yolks from the hard boiled eggs break down in this to make it a little bit creamy (not really creamy, but I'm using that for lack of the correct word). I replaced the chicken with a can of chick peas to make it vegetarian and diced up a green pepper instead of using the corn because that is what I had on hand. We prefer these kinds of salads with lots of red wine vinegar, so I added quite a bit more than the recipe calls for. I also added some diced up fresh parsley because I wanted to use it up. Delicious! Thank you for sharing!

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Reviewer:

Valerie Kay

Reviewed: May 5, 2013

Tried this recipe and found it to be great. I originally made it as written. I also tailored it for an everyday salad by leaving out the chicken. Both ways this is a salad worth the effort of making. I will be using this many times throughout the warmer months.

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