Easy Supper Rice Salad
16 ingredients
14 steps
Ingredients
- 1 12 cups water
- 2 teaspoons salt
- 34 cup long grain rice
- 6 ounces cooked chicken breasts (2 breasts)
- 4 green onions, diced
- 10 black olives, halved
- 2 plum tomatoes, diced
- 14 cucumber, diced
- 1 red pepper, diced
- 14 cup chopped fresh parsley or 14 cup basil
- 12 teaspoon salt
- 12 teaspoon black pepper
- 3 tablespoons cider vinegar
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 teaspoon fresh oregano or 1 teaspoon dried oregano
Directions
-
1Place water in pot with salt.
-
2Bring to a boil and add rice.
-
3turn to low, cover, and cook, 20 minutes, or until al dente.
-
4Cool.
-
5Fluff with fork.
-
6If rice is sticky, rinse with cold water, then it will seperate.
-
7You should have 2 1/2 cups cooked rice for this recipe.
-
8Dice or slice chicken and all vegetables.
-
9But do one or the other as it will look better, all sliced or all diced.
-
10Combine in a bowl, and toss with the dressing.
-
11Dressing.
-
12Mix all ingredients, vinegar, garlic, oil, and oregano, salt, and pepper.
-
13Chill.
-
14This recipe can be doubled or tripled as needed.
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