Greek rice salad, an original and different version from the usual rice salad, one of the most cooked recipes with the arrival of warm weather. In this preparation, I decided to use basmati rice and dress it with a Greek yogurt sauce instead of the classic mayonnaise. I then added some marinated chicken breast, cherry tomatoes, spring onion, and cucumbers. A fresh, complete, simple to prepare, and naturally delicious dish!
Also try these rice-based recipes:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 285.24 (Kcal)
- Carbohydrates 23.26 (g) of which sugars 6.59 (g)
- Proteins 28.58 (g)
- Fat 8.11 (g) of which saturated 1.98 (g)of which unsaturated 0.53 (g)
- Fibers 1.55 (g)
- Sodium 566.74 (mg)
Indicative values for a portion of 220 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/2 cups Basmati rice
- 2/3 cup Greek yogurt
- 14 oz chicken breast
- 3/4 cup cherry tomatoes
- 1 red spring onion
- 1 cucumber
- 1 lemon (zest and juice)
- 1 clove garlic
- salt
- black pepper
- extra virgin olive oil
Tools
- Bowls
- Pan
- Pot
- Cutting board
- Knife
- Ladles
- Scale
Greek Rice Salad Recipe
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Find this and other recipes in the collection RECIPES WITH CHICKEN BREAST.
Start the preparation of the Greek rice salad by adding to the chicken breast the zest of an untreated lemon, the juice of half a lemon, a grated clove of garlic, salt, black pepper, and extra virgin olive oil. Let it marinate in the refrigerator for 30 minutes.
Cook the marinated chicken in a pan with a little extra virgin olive oil for 5 minutes on each side.
Cook the basmati rice by absorption: boil 2 1/2 cups of water with a tablespoon of coarse salt. Add the rice, cover with the lid, and cook on low heat for 10 minutes, the time it takes for the rice to absorb all the water.
Turn off the heat, remove the pot from the stove, and let it rest for another 10 minutes. Stir with a bit of extra virgin olive oil and set aside.
Prepare the yogurt sauce: add to the Greek yogurt the juice of half a lemon, a tablespoon of extra virgin olive oil, salt, and black pepper.
Transfer the rice into a bowl: add the chicken, cherry tomatoes cut into quarters, a chopped red spring onion, and a cucumber cut into strips.
Finish the preparation of the Greek rice salad with the Greek yogurt sauce.
Find this and other recipes in the collection Easter Monday Picnic Recipes.
Greek Rice Salad
You can store this rice salad for no more than two days in the refrigerator in an airtight container. You can enrich the recipe with olives and Greek feta.
Also try the GREEK CHICKEN
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Enjoy your meal!
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