Rice salad with chicken

Rice salad with chicken - a delicious, nutritious, and very versatile dish, perfect for a quick lunch or a light dinner. This simple recipe combines the delicate flavors of chicken with the fluffy texture of rice, all bound together by a creamy mayonnaise. Whether you serve it at a family meal or prepare it for a party, this salad is sure to impress.

Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
Servings: 4

Ingredients:
- 200 g rice
- 300 g chicken breast
- 2 eggs
- 3 tablespoons olive oil
- 150 g natural yogurt
- 1 fresh cucumber
- 1 medium carrot
- salt and pepper to taste
- 2 tablespoons lemon juice
- a few sprigs of fresh parsley for garnish

Instructions:

1. Start by boiling the rice. Rinse the rice under cold water until the water runs clear, then cook it in salted water according to the package instructions, usually about 15-20 minutes. Make sure it remains slightly al dente to avoid becoming mushy. After cooking, drain it and let it cool.

2. While the rice is cooking, you can prepare the chicken breast. Cut it into small cubes and cook it in a pan with a little olive oil. Add salt and pepper to taste. Cook the chicken until golden and cooked through, about 10-12 minutes. Let it cool.

3. Now, let's make the mayonnaise. Boil the eggs for 10 minutes to get hard-boiled eggs. Once cooled, peel them and cut them in half. In a bowl, mix the yolks with 2 tablespoons of olive oil, whisking vigorously to create an emulsion. Add the yogurt and mix well until smooth. This version of mayonnaise is lighter and healthier!

4. Peel the cucumber and carrot. Cut the cucumber into small cubes and grate the carrot. Add them to the bowl with the mayonnaise, along with the cooked chicken and cooled rice. Carefully mix all the ingredients, being careful not to break the rice grains.

5. Add the lemon juice for an extra touch of freshness and mix again. Taste the salad and adjust the salt and pepper to your liking.

6. Once the salad is ready, refrigerate it for about 30 minutes to let the flavors meld. This step is essential for achieving a rich and pleasant taste.

7. When serving, garnish the salad with chopped fresh parsley, adding a splash of color and flavor.

Practical tips:
- You can substitute the chicken breast with turkey breast or even tofu for a vegetarian option.
- Add ingredients like olives, sweet corn, or red peppers to give your chicken rice salad extra texture and flavor.
- This salad is perfect to be served as a filling for sandwiches or as a side dish with grilled meat.

This chicken rice salad is not only a healthy choice but also a dish that can easily adapt to personal tastes. Every bite is an explosion of flavors, and its texture will provide you with an unforgettable culinary experience. Enjoy every meal with this quick and simple recipe!

 Ingredients: half a chicken breast, 100 g brown rice, 50 g sunflower seeds, 2 pickled cucumbers, 1 egg yolk, 100 g yogurt (I used yogurt cream because I wanted it to be a bit thicker), 1 teaspoon mustard, olive oil, parsley.