Cold Rice Salad

Cold Rice Salad

Made  times

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


2 h servings 300 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • 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.


  • 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.


Most helpful
Most positive
Least positive

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 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