🍚 Rice Salad with Chicken, Corn and Egg

Ingredients

• 🍚3/4 cup uncooked (about 5.5 oz) rice
• 🍗11 oz (320 g) chicken breast
• 🌽1 cup (about 5 oz) corn kernels
• 🥚2 eggs
• 🍅1 medium (about 5 oz) tomato
• 🫒2 tsp (about 11 ml) olive oil

• Recipes with rice
• Recipes with chicken breast
• Recipes with corn kernels
• Recipes with eggs
• Recipes with tomato

How to make it, step by step

1. Cook the rice in plenty of salted water for 16 to 18 minutes, drain and let it cool slightly.
2. Boil the eggs for 10 minutes, cool them under water, peel and cut into quarters.
3. Season the chicken with salt and pepper and cook it on a grill pan with a little oil for 4 to 5 minutes per side. Slice into strips.
4. In a bowl, mix the warm rice with the drained corn and the diced tomato.
5. Top with the chicken and egg, dress with the remaining oil and salt, and serve warm.