Beth Elon's Italian Rice Salad

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I found this recipe in the weekend paper. It's a great way to use up leftover chicken, or you can poach a chicken breast just for the recipe, it's that good.

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Steps

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Bring enough water to cook the rice to a boil in a large saucepan and add about a teapoon of salt.

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Add the rice , and cook until al dente , stirring occasionally , about 15 minutes.

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Drain well.

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While the rice is cooking , whisk the vinegar and 2 tablespoons of the oil together.

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While the rice is still warm , mix in the dressing and set aside.

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Heat some of the remaining oil in a small pan.

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Beat the egg and add to make a thin omelet , moving in the sides of the firmed egg as it cooks to allow firming without turning over.

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When the omelet is fully cooked , remove from flame and chop into small pieces.

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Season with salt and freshly ground pepper and add to the seasoned rice.

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Add the diced chicken , the peas , the chopped onion and parsley to the rice and , with two forks , mix well.

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If the salad seems too dry , add some more olive oil.

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Taste , and season with some more salt and freshly ground pepper.

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Serve at room temperature on a bed of salad , surrounded by the tomato wedges.

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Ingredients

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long-grain rice, salt, red wine vinegar, olive oil, egg, cooked chicken, frozen peas, red onion, fresh parsley leaves, lettuce leaf, tomatoes