Rice salad with chicken, peppers and green olives

Ingredients

For 1 serving

• Parboiled rice70 g
• Chicken breast120 g
• Bell peppers0.5
• Green olives6
• Cherry tomatoes80 g
• Extra virgin olive oil10 g
• Basilto taste
• Saltto taste

In season: June – September

Method

1. Bring a pan of water to the boil, salt it and cook the parboiled rice over a medium heat for 15 minutes, until tender with separate grains; drain, rinse under cold water and drain well.
2. Meanwhile heat a griddle well over a high heat and cook the chicken breast for 5 minutes per side, until golden outside and no longer pink in the middle; salt it and cut it into cubes of about 1.5 cm.
3. Wash the pepper, remove the stalk, seeds and pith and cut it into roughly 1 cm dice; wash the cherry tomatoes and quarter them; slice the green olives into rings.
4. Combine the rice, chicken, pepper, olives and tomatoes; dress with the olive oil, salt and torn basil and toss.