Rice salad with boiled chicken
Instructions
Do heat the olive oil in a saucepan, add garlic and chopped onion and fry them fresh focus for 3-4 minutes.
Add the rice, let it cook for a few seconds, then pour the broth, season with salt, a ground pepper and saffron.
Cook the rice quite al dente, then remove from heat, place in a serving dish and let it cool.
Meanwhile, cut into chunks of chicken meat, asparagus, celery and mushrooms clean, then stir all the rice cold now.
Together in a small bowl the ingredients listed for the topping, mix them with care in order to obtain a homogeneous sauce and pour over salad.
Stir and serve.
Ingredients and dosing for 4 persons
- 1 tablespoon of olive oil
- 1 tablespoon of chopped onion
- 1 clove of chopped garlic
- 100 G = = Long Grain Rice
- 50 cl of clear chicken broth
- Salt
- White pepper
- Some stigmas of saffron
- 250 g of boiled chicken boneless and skinless
- 150 g of asparagus boiled
- 50 g of celery
- 150 g of cultivated mushrooms
- For the sauce:
- 50 g of mayonnaise
- 50 G = = Cream
- 1 tablespoon of light soy sauce
- Salt
- White pepper
- 2 tablespoons of chicken soup
- 1 tablespoon of chopped parsley