Rice salad with chicken, zucchini, pine nuts and balsamic vinegar
Rice salad with chicken, zucchini, pine nuts and balsamic vinegar
Main Dish
Do you have any leftover rice and chicken? Combine them in a rice salad and go on a picnic ;-) A great solution also when you don't know what to bring to the office for the lunch break! Easy to make, we offer you all the steps of this recipe just below. And you, don't hesitate to tell us what you thought of it ;-)
Ingredients
- 3/4 cup parboiled rice
- 1 chicken breast
- 1 zucchini (10 oz)
- 3.5 oz pine nuts
- Balsamic vinegar
- 1 onion
Chicken marinade :
- 6 Tbsp olive oil
- 1/2 lemon juice
- rosemary (fresh or dried)
- Salt
- 1 garlic clove
Materials
- Airtight container
Preparation
Step 1:
Step 1 - Rice salad with chicken, zucchini, pine nuts and balsamic vinegar
Prepare the chicken marinade: Cut the chicken into small pieces and place them in an airtight container. Add olive oil, lemon juice, minced garlic and rosemary. Close the box and place it in the refrigerator for at least 2 hours (at best overnight).
Step 2:
Step 2 - Rice salad with chicken, zucchini, pine nuts and balsamic vinegar
Boil a large volume of salted water in a pot and add the rice. Cook according to package directions. When the rice is just cooked: drain it and place it on a cold plate or in a bain-marie with cold water. Do not run it under cold water.
Step 3:
Cut the zucchini into julienne strips and sauté in a hot pan with olive oil for a few minutes. Add a glass of water and reduce, stirring occasionally.
Step 4:
Then add the chicken marinade (remove the garlic and rosemary if fresh) to the pan and cook over high heat for a few minutes, stirring frequently. Cover and continue cooking for another 4/5 minutes.
Step 5:
Remove the lid and let reduce a little before removing from the heat. Set aside.
Step 6:
Brown the pine nuts in a hot skillet without fat.
Step 7:
Place the cold rice in a bowl and add the chicken, zucchini and pine nuts. Mix everything well.
Step 8:
Step 8 - Rice salad with chicken, zucchini, pine nuts and balsamic vinegar
Drizzle balsamic vinegar over the salad. You can eat the salad directly or place it in the fridge covered with cling film.
