Chicken, Rice, and Vegetable Salad
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Source: https://recipheon.com/en/recipes/main-dishes/chicken-rice-and-vegetable-salad
About this recipe
Chicken, rice, and vegetable salad is a light yet satisfying meal made with chicken breast, rice, tomato, cucumber, and lettuce. Rice provides the base, chicken supplies protein, and the fresh vegetables add crispness and juiciness. The result is more substantial than an ordinary salad while remaining fresh and simple. This dairy-free main-dish salad is a good choice when you want something to eat immediately or after it has cooled slightly.
Ingredients
Servings: 2
250 g chicken breast
100 g rice
1 tomato
1/2 cucumber
a handful of lettuce
3 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
Steps
Preheat a conventional oven (no fan) to 200°C and position the rack in the middle. Cook the rice according to the package time and set it aside for 5 minutes to cool slightly.
Pat the chicken dry and rub it with 1 tablespoon of olive oil, half the salt, and half the pepper. Bake for 18–22 minutes, until the chicken is cooked through. Let the meat rest for 5 minutes, then dice it.
Cut the tomato and cucumber into similarly sized pieces, and tear the lettuce.
Whisk the remaining 2 tablespoons of olive oil with the lemon juice, mustard, and the rest of the salt and pepper. Gently toss the dressing with the rice, vegetables, lettuce, and chicken.
Divide into 2 portions and serve immediately.
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