Rice and Chicken Salad
The salad I made today is a meal in itself. It is a colorful mix of the following flavorful ingredients.
Long grain white rice
Salt
Dijon Mustard
Red Wine Vinegar
Extra Virgin Olive Oil
Fontina Cheese
Black Greek Olives
Green Olives
Red Sweet Bell Pepper
Cornichons (sour cucumber pickles)
Boiled Chicken Breast
The rice is cooked, rinsed and drained. The next four ingredients are mixed together before being tossed with the remaining diced ingredients. Done.
The final result is a hearty salad with a nice blend of elements. Each forkful provides a sweet, nutty, tangy and salty flavor combination. Easy to make and full of texture, this room temperature salad would make a good choice for a picnic or buffet.
This looks like something for our first meal of the season on the deck — after Dan brings the patio chairs up from the basement, of course.
Nice job Irene! It looks and sounds wonderful, can’t believe I have never tried it. Another wrong to be righted 😉
A salad is successful when it is greater than the sum of its ingredients. Even Victor, who prefers to avoid chicken, eats and enjoys this salad.