Rice salad

Rice salad with chicken and colorful vegetables

Preparation time: 20 minutes
Cooking time: 20 minutes
Total time: 40 minutes
Number of servings: 4

Are you looking for a simple and quick recipe for a nutritious and delicious salad? This rice salad with chicken and vegetables is the perfect choice! It is filling, full of flavors, and vibrant colors, making it ideal for both lunch and a light dinner.

Ingredients:
- 125 g rice (preferably long-grain rice)
- 1 chicken breast
- 1 ripe avocado
- 3 medium tomatoes
- 3-4 cucumbers
- 1 bell pepper (you can choose between red or yellow for a more colorful look)
- 150 g canned corn (or boiled)
- 100 g unsalted and unroasted nuts
- 150 g cheese (can be replaced with feta cheese for a stronger taste)
- Juice of 1 lemon
- 3-4 tablespoons olive oil
- Salt to taste

Instructions:

1. Preparing the rice: In a medium pot, add 250 ml of water and a pinch of salt. When the water starts to boil, add the rice and cook according to the package instructions, usually between 10 and 15 minutes. Once the rice is done, drain it and let it cool in a large bowl.

2. Cooking the chicken breast: In another pot, add water and a little salt. Once the water has started to boil, add the chicken breast. Boil for about 15-20 minutes or until the meat is cooked through. Once done, remove it from the water, let it cool slightly, then cut it into cubes.

3. Preparing the vegetables: Wash all the vegetables. Dice the tomatoes, cucumbers, and bell pepper. Cut the avocado in half, remove the pit, and slice it into pieces or cubes, being careful not to mash it.

4. Assembling the salad: In the bowl with cooled rice, add the diced chicken, prepared vegetables, corn, and nuts. Gently stir to combine the ingredients.

5. Dressing: In a small bowl, mix the lemon juice and olive oil. Add salt to taste. Pour the dressing over the salad and mix well to coat all the ingredients.

6. Finishing: Cut the cheese into cubes and add it to the salad. Gently stir again, being careful not to crush the ingredients.

7. Serving: The rice salad can be served immediately, but it tastes even better if you let it chill in the fridge for 30 minutes before serving, allowing the flavors to meld.

Serving suggestion: You can garnish the salad with fresh parsley or basil leaves for an extra touch of freshness. Additionally, add a drizzle of olive oil before serving for a more intense flavor.

Vegetarian option: Replace the chicken breast with tofu or sautéed mushrooms for a delicious vegetarian option.

This rice salad is perfect for hot summer days or as a quick lunch at the office. Enjoy every bite and savor your health!

 Ingredients: rice - 125 g chicken breast - 1 piece avocado - 1 piece tomatoes - 3 pieces cucumbers - 3-4 pieces bell pepper - 1 piece corn - 150 g unsalted and unroasted nuts - 100 g cheese - 150 g lemon juice olive oil salt