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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I made this for a womens walkathon in 1998 was was a great hit, Ingredients:
1 1/2 cups water |
2 teaspoons salt |
3/4 cup long grain rice |
6 ounces cooked chicken breasts (2 breasts) |
4 green onions, diced |
10 black olives, halved |
2 plum tomatoes, diced |
1/4 cucumber, diced |
1 red pepper, diced |
1/4 cup chopped fresh parsley or 1/4 cup basil |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
3 tablespoons cider vinegar |
2 tablespoons olive oil |
1 clove garlic, minced |
1 teaspoon fresh oregano or 1 teaspoon dried oregano |
Directions:
1. Place water in pot with salt.
2. Bring to a boil and add rice.
3. turn to low, cover, and cook, 20 minutes, or until al dente.
4. Cool.
5. Fluff with fork.
6. If rice is sticky, rinse with cold water, then it will seperate.
7. You should have 2 1/2 cups cooked rice for this recipe.
8. Dice or slice chicken and all vegetables.
9. But do one or the other as it will look better, all sliced or all diced.
10. Combine in a bowl, and toss with the dressing.
11. Dressing.
12. Mix all ingredients, vinegar, garlic, oil, and oregano, salt, and pepper.
13. Chill.
14. This recipe can be doubled or tripled as needed.
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