Rice salad with chicken is one of the easiest and quite delicious summer salads. Cooked rice with pickled Italian giardiniera gives this dish a fantastic twist.
Save time by
I love to roast chicken but when time is pressing or it is too hot to have the oven on, our local grocery store has a great roasting chicken that only needs to be taken home and cut up into desired pieces. Cooking the rice the night before saves time as well.
This recipe of rice salad has been in the family since I can remember. My grandmother as well as my mom made it frequently during the summer months in Italy. It can be served a room temperature or just out of the refrigerator. Perfect for a quick lunch, dinner al fresco, BBQ, picnic, or potluck.
Stores well as well as can stay out with no need of refrigeration. No mayonnaise thus no risk of turning on you. That is one of my favorite attributes of this salad.
And you can add
- Let your imagination go. If you want to keep it completely vegetarian, add some chickpeas or cooked peas.
- I enjoyed it also with tuna. Gives a spin with protein.
- Chopped green olives give it a fresh taste with some fresh summer herbs such as mint, oregano.
- Use your good olive oil with this salad, you will not regret it.
What is Giardiniera
Giardiniera is an assortment of Italian vinegar-preserved vegetables. Carrots, green beans, cauliflower, celery, bell peppers, and pepperoncini. You will be able to found mild, my favorite, as well as hot. Readily available at your local grocery store.
If you want to omit the chicken with the rice, this dish is perfect alongside grilled salmon or chicken.
Hungry for more yummy recipes? Why not try making:
Rice salad with Chicken - Summer classic
- 35 mins total
- 15 mins prep
- 20 mins cook
- serves 4
1 whole roasted chicken
2 cups Uncle Ben's rice
6 to 7 tablespoons olive oil
3 to 4 tablespoons red wine vinegar
1 16 ounces jar Giardiniera
In a large pot with salted water cook the rice until still has a light bite when tasted.
Place in a small bowl the Giardiniera vegetables cut in small pieces.
Add 1 tablespoon olive oil and mix. Let it set for 10 minutes.
When the rice has cool down add the pieces of chicken, the Giardiniera and the olive oil. Blend well and add vinegar ½ teaspoons at a time and taste in between. It should not be overpowered by vinegar.
Chill before serving if time permitting.
Recipe originally posted on July 17, 2012
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