Salad Of Rice, Roasted Chicken And Giardiniera

1. 1

   In a large pot with salted water cook the rice until still has a light bite when tasted.

2. 2

   Drain under cold water and place in a bowl.

3. 3

   At this point you can either let the rice cool off at room temperature or place in the refrigerator for 1 hour or until ready to assemble the dish.

4. 4

   Place in a small bowl the Giardiniera vegetables cut in small pieces.

5. 5

   Add 1 tablespoon olive oil and mix. Let it set for 10 minutes.

6. 6

   When the rice has cool down add the pieces of chicken, the Giardiniera and the olive oil. Blend well and add the vinegar 1/2 teaspoons at the time and taste in between. It should not be overpowered by the vinegar.

7. 7

   Chill before serving if time permitting

* Per serving · 4 servings · Values may vary.

No additional tips available.