Great for leftover soup chicken.
Ingredients
Kosher salt
1 cup long-grain rice
1 teaspoon Dijon mustard
2 teaspoons red wine vinegar
⅓ cup extra-virgin olive oil
½ cup black Greek olives, pitted and diced
½ cup green olives in brine, pitted and diced
1 red or yellow pepper, diced
3 tablespoons diced cornichons
1 boiled chicken breast, skinned and diced into ½" cubes
Preparation
- Bring two quarts water to boil, add one teaspoon salt, then drop in rice. When the water resumes boiling, cover and adjust heat to a gentle, but steady, simmer. Stir the rice occasionally and cook until it is tender, but firm to the bite, about 10 to 12 minutes. Drain the rice, rinse in cold water, and drain well once more.
- In a large serving bowl, add mustard, vinegar and salt to taste. Blend well with a fork or whisk, then add the oil, beating to incorporate.
- Add rice and toss. Add olives, peppers, cornichons and chicken and toss thoroughly, turning over salad components 4 or 5 times. Season again to taste. Cover and chill. Serve slightly chilled, but not directly out of the refrigerator.
Yield: 6
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