Cold Rice Salad

Ingredients

• 2 cups water
• 1 cup uncooked white rice
• 3 eggs
• 1 tablespoon olive oil
• 2 boneless skinless chicken breasts, bite-size pieces
• 3 tablespoons olive oil
• 1 teaspoon vinegar
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup tomatoes, diced
• 1 bunch raw broccoli, with stalk, chopped
• 1 cup frozen peas, thawed
• 1 cup frozen corn kernels, thawed

Directions

Bring water to a boil in a medium saucepan. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat, and set aside to cool.

Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Cool, peel, and slice.

Heat 1 tablespoon of oil in a skillet over medium-high heat. Cook chicken, stirring occasionally, until no longer pink and juices run clear.

Whisk remaining oil, vinegar, salt, and pepper together in a small bowl until lightly emulsified; set aside. Place tomatoes, broccoli, peas, and corn together in a large mixing bowl; toss to combine. Add chicken, eggs and rice, and toss again. Cover, and refrigerate for at least 1 hour before serving. Toss with dressing to coat just before serving.