Rice salad with chicken, zucchini, pine nuts, and balsamic glaze

Name: Rice salad with chicken, zucchini, pine nuts, and balsamic glaze
Prep time: 10 min
Cook time: 30 min
Total time: 2 h 40 min
Yield: 2
Cuisine: En
Ingredients: 3/4 cup parboiled rice; 1 chicken breast; 1 large zucchini (about 10 oz); 3.5 oz pine nuts; Balsamic glaze, to taste; White onion or shallot, to taste (for sautéing the zucchini); 6 Tbsp olive oil; Juice of 1/2 lemon; Dried rosemary (you can also use fresh); Salt; 1 garlic clove

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Main Dish

Very Easy

2 h 40 m

1097 Kcal

Today we’re sharing a delicious variation on rice salad with chicken, zucchini, pine nuts, and balsamic glaze: a gluten-free and lactose-free version to serve for lunch or dinner in both spring and summer. You can enjoy it as soon as it’s ready, or leave it to rest in the refrigerator after dressing it for better-textured chicken and a more intense flavor. The choice is yours! Let yourself be tempted by this simple recipe, and remember that rice salad is a light and nutritious dish that you can take anywhere.

Materials

Airtight container
Frying pan
Bowl
Pot

Preparation

Preparation10 min

Waiting time2 hours

Cook time30 min

First, marinate the chicken:
Cut the chicken into small pieces and put it in a container. Add the olive oil, lemon juice, garlic cut into small pieces, and rosemary (use either fresh or dried, as you prefer). Close the container and leave the chicken to marinate in the refrigerator for at least 2 hours (ideally overnight).
Bring a pot of salted water to a boil. Add the parboiled rice and cook it according to the package directions. Drain it while still al dente and leave it to cool on a baking sheet or in a cold-water bath (but do not rinse it under running water).
Cut the zucchini into cubes.
Heat some oil in a frying pan and add the finely chopped onion. Then add the zucchini and sauté for a few minutes. Now add a glass of water (not quite full) and continue cooking until it has almost completely evaporated. Stir from time to time.
At this point, add the chicken marinade to the pan, taking care to remove the pieces of garlic (if you used fresh rosemary, remove that too before adding the mixture to the pan). Cook over high heat for a few minutes, stirring frequently. Then cover and continue cooking for another 4–5 minutes.
Remove the lid and finish cooking until the cooking liquid has reduced, taking care to leave a little liquid in the pan, as it will be essential for dressing the rice salad well. Once the chicken is ready, remove it from the heat and set it aside.
Finally, toast the pine nuts in a small frying pan.
Place the cooled rice in a bowl. Add the chicken and zucchini, and gently toss from the bottom up using two spoons. Then add the pine nuts and toss again.
Finally, dress the rice salad with balsamic glaze. It’s ready!

You can eat it right away or leave it in the refrigerator for a few hours, covered with plastic wrap, so that the chicken becomes more tender and flavorful.

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FAQ ❓

How do you cool rice for rice salad?

We don't recommend cooling the rice under running water, as this can make it sticky. Instead, spread the rice on a baking sheet (or roasting pan) and wait for it to cool completely before dressing it. Alternatively, you can use the method known as a cold-water bath: fill a large container with cold water, then place the bowl containing the rice in the water and leave it to cool completely.

What kind of rice should I use for rice salad?

We use parboiled rice because it holds its shape very well when cooked. You can also use other types of rice, but we recommend choosing a package labeled “rice for salads.”

How can I add more color to rice salad?

Add cherry tomatoes. For this recipe, you can use them either sautéed or raw, cut into small pieces.

How long can I keep rice salad?

It will keep for two days in the refrigerator in an airtight container or on a plate covered with plastic wrap.

Can I use mayonnaise in rice salad?

You can use mayonnaise in this version of rice salad. However, we recommend using it instead of the balsamic glaze. It’s also best to add the mayonnaise just before serving.