Cold Rice Salad

Cold Rice Salad

"Either you like it or hate, it but at least try it! Serve with fruit and rolls."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

2 h servings 300 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

Read all reviews 8
Most helpful
Most positive
Least positive
Newest

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...

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 yes...

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...

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 chi...

Love this salad. Have made it a few times before, always changing a bit. Sometimes brown rice, sometimes shrimp instead of chicken. Great dish to bring to a BBQ!

Love this recipe! We have leftover rice quite a bit and this is a great way to use it and leftover veggies in the fridge for weekday lunches. I fried my eggs and chopped them into the salad an...

Other stories that may interest you