Mediterranean-inspired · rice salad
Chicken, Pepper, and Squash Rice Salad
Chicken, peppers, summer squash, peas, and tomato turn chilled rice into a colorful make-ahead dinner.
Total time30 min
Hands-on20 min
Cleanuplow
Serves4
Cook
Make dinner
- 01
Season the chicken and cook in olive oil until browned and 165°F, 3 to 4 minutes per side. Rest, then slice.
- 02
Cook the pepper and zucchini in the same skillet until crisp-tender, 5 minutes.
- 03
Toss rice, cooked vegetables, peas, tomatoes, vinegar, 2 tablespoons olive oil, salt, and pepper.
- 04
Serve the rice salad over greens and top with sliced chicken.
Make it work
Useful swaps
- Use leftover rotisserie chicken to skip the skillet step.
- Quinoa can replace rice.
Why this is a good weeknight call
It keeps the cleanup to one main pan. The ingredient list stays focused, and the recipe has a clear stopping point instead of extra optional projects.
