Recipe for: Rice Salad with Grilled Chicken Breast (Polish-Modern) - photo 1
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Recipe for: Rice Salad with Grilled Chicken Breast (Polish-Modern)

Salads Main dishes 30 min Easy 16 wyświetleń ~35.67 PLN - (0)
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Description

A light, colorful salad combining fluffy rice with juicy grilled chicken breast and seasonal vegetables. It’s a modern variation of classic Polish salads with a yogurt-lemon dressing that adds freshness and aroma. The dish works great as a lunch for work, a quick summer dinner, or a dish for a gathering with friends. The vibrant colors of bell pepper, tomato, and cucumber contrast with the tender meat, while pumpkin seeds add a pleasant crunch. Serve chilled or at room temperature, garnished with parsley and a slice of lemon.

Ingredients Used

Ingredients (16)

Servings:
4
  • Rice 200 g
  • Chicken breast 400 g
  • Cucumber 0.7 szt. (~200 g)
  • Tomato 2.1 szt. (~250 g)
  • Red bell pepper 0.8 szt. (~150 g)
  • Red onion 100 g
  • Corn 150 g
  • Natural yogurt 150 g
  • Rapeseed oil 30 g
  • Mustard 20 g
  • Lemon juice 20 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 2 szczypty (~1 g)
  • Parsley 1 pęczek (~30 g)
  • ✨ Opcjonalne
  • Avocado 0.8 szt. (~150 g)
  • Roasted pumpkin seeds 30 g
💰 Szacowany koszt dania: ~35.67 PLN (8.92 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Start by gathering all the ingredients and tools: a pot with a lid, a sieve, a large bowl, a cutting board, a sharp knife, a frying pan with a diameter of 24-26 cm, a spoon, and a bowl for the dressing. Check if the chicken breast is dried with a paper towel.

Ingredients: Chicken breast, Rice
Use a cutting board with a non-slip mat. Preparing everything in advance (mise en place) will significantly speed up the process.

Rice

2

Rinse the rice (200 g) in a sieve under cold running water until the water is almost clear (about 30-45 seconds). Transfer to a pot, add cold water in a ratio of 1:1.75 (for 200 g of rice, use 350 ml of water). Add a pinch of salt (about 1 g). Bring to a boil over high heat, and when it starts to boil, reduce the heat to low, cover with a lid, and cook for 10-12 minutes until the water is absorbed.

Ingredients: Rice, Salt
Use a pot with a heavy bottom and a well-fitting lid. After cooking, let the rice sit covered for 5 minutes, then fluff with a fork — this will make the rice fluffy.

Chicken

3

Cut the chicken breast into even strips or cubes (about 2 cm thick). Lightly salt (2 g) and pepper (a pinch). Heat a pan with 15 g of canola oil over medium-high heat. When the oil starts to shimmer slightly, place the chicken pieces in a single layer and fry for 3-4 minutes without moving them until the bottom is golden. Flip and fry for another 3-4 minutes until the meat reaches an internal temperature of about 75°C and is firm, with no pink inside.

Ingredients: Chicken breast, Rapeseed oil, Salt, Black pepper
Use a pan with a diameter of 24-26 cm; do not overcrowd it — fry in batches if necessary. Use kitchen tongs to turn. Check for doneness by cutting into the largest piece — the juices should run clear.

Vegetables

4

Wash the cucumber (200 g), tomato (250 g), bell pepper (150 g), and parsley (30 g). Cut the cucumber into half-moons or cubes, the tomato into cubes, the bell pepper into small cubes, and the red onion (100 g) into thin half-moons. Finely chop the parsley. If you are using avocado (optional), cut it in half, remove the pit, and dice the flesh just before adding it to prevent it from darkening.

Ingredients: Cucumber, Tomato, Red bell pepper, Red onion, Parsley, Avocado
Use a sharp knife for tomatoes and peppers to cut precisely. If the onion is sharp, soak it in cold water for 5 minutes after cutting and drain.

Dressing

5

In a small bowl, combine natural yogurt (150 g) with mustard (20 g), lemon juice (20 ml), the remaining canola oil (15 g), and salt (remaining 2 g) along with freshly ground pepper. Mix vigorously with a spoon or whisk until the dressing is smooth. Taste and adjust the flavor: add more lemon juice for acidity or a bit more mustard for spiciness.

Ingredients: Natural yogurt, Mustard, Lemon juice, Rapeseed oil, Salt, Black pepper
Use a spoon or a small whisk. The dressing should be thick but easily spreadable — if it's too thick, add 1-2 tablespoons of water.

Assembly

6

In a large bowl, transfer the cooked and cooled rice, add the chopped vegetables, drained corn (150 g), and diced chicken pieces. Drizzle with the prepared dressing and gently mix with a silicone spatula or spoon so that the ingredients combine, but do not crush the tomatoes. Season to taste with salt and pepper.

Ingredients: Rice, Tomato, Red bell pepper, Cucumber, Corn, Chicken breast, Natural yogurt
Mix vigorously but gently — use a large bowl to have enough space for the even combination of ingredients. If the salad sits, it will store well in the fridge, as the flavors will meld together.

Finishing

7

Sprinkle the salad with finely chopped parsley and optionally with toasted pumpkin seeds (30 g) for crunch. If you are using avocado, add it at the end and gently mix. Serve with a wedge of lemon.

Ingredients: Parsley, Avocado
Toast the pumpkin seeds in a dry skillet for 2-3 minutes over medium heat, stirring to prevent burning. Add the avocado just before serving to prevent it from darkening.

Serving

8

Transfer the salad to a platter or a salad bowl. Form a slight mound with the chicken on top, and decorate with a few sprigs of parsley and a slice of lemon. Serve immediately or after chilling in the refrigerator for 20-30 minutes.

Ingredients: Chicken breast, Parsley, Lemon juice
For serving, it's best to use a flat platter so the colors are well visible. The salad also tastes good the next day, but it's better to add fresh avocado.

Fun Fact

💡

Salads that combine grains (here rice) with meat and vegetables have a long tradition in Central European cuisines — they are practical one-pan dishes, easy to transport and modify according to the season.

Best for

lunch do pracy letni obiad piknik spotkanie ze znajomymi

Tips

🍽️ Serving

Serve the salad slightly chilled or at room temperature. For visual effect, place the chicken in the center and sprinkle with pumpkin seeds. Serve an extra portion of dressing on the side so that guests can season to taste.

🥡 Storage

Store in an airtight container in the fridge for up to 2 days (if you add avocado, it's best to eat it immediately or within a few hours). To reheat the chicken, use the oven at 160°C for 8-10 minutes or briefly sauté in a pan — avoid the microwave, which will worsen the texture of the rice.

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