Rice and Chicken Salad

Easy, delicious, and easily adapted to be vegetarian by swapping tofu for chicken.

Time: 45 minutes
Yield: 4-6 servings

Ingredients

• 1 cup rice
• 1 teaspoon Dijon mustard
• 2 teaspoons red wine vinegar
• 1/3 c extra virgin olive oil
• 1/2 c fontina cheese, diced small
• 1/2 c black Greek olives, pitted and finely diced
• 2 tablespoons green olives in brine, pitted and finely diced (or substitute capers)
• 1 red or yellow sweet bell pepper, core and seeds removed, finely diced
• 3 tablespoons sour cucumber pickles, preferably cornichons, finely diced
• 1 whole cooked breast of chicken, skinned and diced into 1/2-inch cubes

Directions

1. Cook rice and then cool. (I tend to use a rice cooker and then let cool. It’s easy. However, Marcella Hazan suggests boiling 2 cups of water, then adding rice, and adjusting heat to a simmer. Stir occasionally and cook until tender, about 10 to 12 minutes. Drain rice, rinse in cold water, and drain once more.)
2. Combine mustard, vinegar, and olive oil, blending well with a fork.
3. Add rice to a serving bowl, toss with seasonings. Add all other ingredients, toss thoroughly, incorporating components. Taste and correct for seasoning. Serve at cool room temperature.

Source: Adapted from the venerable Marcella Hazan.