A refreshing and delicious salad made with rice, chicken, and avocado mayonnaise.
- 300 grams of long grain rice
- 2 eggs
- black pepper
- 4 chicken thighs
- 20 cherry tomatoes
- 110 grams of cooked corn
- 2 lettuce hearts
- 1 sprig of cilantro
- 1 avocado
- vinegar
- olive oil
- salt
Prepare the mayonnaise. In a blender, mix 150 ml of olive oil, one egg, a few drops of vinegar, and a pinch of salt until emulsified. Peel and chop the avocado, and add it to the blender, continuing to blend until integrated.
Cook the ingredients. Cook the rice in salted water for 16 minutes. Drain it and rinse with cold water. Cook the other egg for 10 minutes, then drain, peel, and chop it. Cook the chicken in salted water for 35 minutes. Let it cool, remove the skin and bones, and shred it.
Divide into bowls. Separate the leaves of the lettuce, wash and dry them. Divide them into individual bowls and add the rice, chicken, egg, corn, and tomatoes, which should be washed and cut into wedges. Dress the salad with the avocado mayonnaise, sprinkle with chopped cilantro, and serve.