John Myers
Juicy Rice Salad with Grilled Chicken Breast Fillet
The perfect juicy rice salad with grilled chicken breast fillet recipe with a picture and simple step-by-step instructions.
- Salt
- 200 g Long grain rice
- 6 tbsp Oil
- 400 g Chicken breast fillets
- 1 bunch Leaf parsley
- 3 tbsp Brandy vinegar
- Ground pepper white
- 1 pinch Sugar
- 2 Green peppers
- 4 Tomatoes
- 1 Canned corn kernels
- Bring the salted water to a boil and cook the rice over medium heat for 20 minutes.
- In the meantime, wash the chicken breast fillets, pat dry and parry if necessary. Brush the grill pan lightly with oil and grill the meat on both sides. Let cool and cut into small pieces.
- Wash and finely chop the parsley.
- Mix the remaining oil, vinegar, salt, pepper, sugar and parsley together.
- Drain the rice on a sieve, place in a large bowl, pour the marinade over it and mix everything well.
- Wash the peppers and tomatoes, remove the seeds and cut both into small cubes.
- Pour the corn on a sieve and allow to drain.
- Add the vegetables and meat to the rice and fold in carefully. Cover and leave to stand in the refrigerator for at least 1 hour. Preferably even overnight.
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