Kategorie

Chicken rice salad

Name: Chicken rice salad
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 200 g long-grain rice; 300 g chicken breast fillet; 150 g frozen peas; 1 red pepper; 150 g cherry tomatoes; 6 pickled gherkins; 3 tbsp olive oil; 1 1/2 tbsp white wine vinegar; 1 tsp sweet paprika; 1 tsp salt; 1 pinch black pepper

Zusammenfassung

Editorially simplified adaptation of a Spanish public-domain recipe. Source

Preparation

Cook the rice in salted water following the packet instructions. For salad texture, taste it 1 minute before the stated time: the grain should just be tender. Drain, spread on a large plate and cool completely.
Pat the chicken dry. Heat 1 tablespoon of oil in a frying pan over medium-high heat and cook the chicken for 5 to 6 minutes per side, until cooked through. Transfer to a board and rest for 5 minutes.
Cook peas in boiling water for 2 minutes, drain and cool under cold water. Dice pepper and gherkins, halve tomatoes and cut chicken into bite-size cubes.
Whisk remaining oil, vinegar, paprika, salt and pepper in a large bowl.
Combine rice, chicken, peas, pepper, tomatoes and gherkins with the dressing. Chill for at least 20 minutes and serve cold.