rice-salad

RICE SALAD

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rice-salad

If you watched AM live on NTV last Friday morning, this is the recipe that Kobi and I had so much fun showing our viewers how to make. It’s a simple, healthy way to make use of your left overs seeing as we are in January and we want to roll back the effects of December’s binge eating. With just a light drizzle of salad dressing, some cucumbers and colored pepper, a handful of black olives and dried Oregano for a bit of complexity, I could make a completely new dish from my left over rice and chicken; and a delectable one at that! Hope you give this a try and enjoy it as much as we did! Cheers!

Ingredients:

rice-salad

  • 2 cups cooked and chilled rice.
  • 1 cup (pan fried) chicken breast, chopped
  • 1 large tomato De-seeded and diced.
  • ½ large cucumber peeled, De-seeded and diced.
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 1 green pepper, diced
  • ½ cup black olives, sliced.
  • ½ tsp. oregano, dried.
  • 1 tsp. desiccated coconut
  • salad dressing of your choice.

Preparation:

rice-salad

In a large bowl; Add rice, tomatoes, cucumber, chicken, colored peppers, coconut, oregano and olives. Lightly toss the mixture until evenly combined.

rice-salad
Drizzle the dressing over salad and toss to blend. Sprinkle more coconut or dried oregano if desired.

rice-salad

Serve immediately or cover and refrigerate up to 1 day.

rice-salad

How easy was that!

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