Rice Salad with Chicken
1 whole roasted chicken
2 cups Uncle Ben's rice
6 to 7 tablespoons olive oil
3 to 4 tablespoons red wine vinegar
1 16 ounces jar Giardiniera
In a large pot with salted water cook the rice until still has a light bite when tasted.
Place in a small bowl the Giardiniera vegetables cut into small pieces.
Add 1 tablespoon olive oil and mix. Let it sit for 10 minutes.
When the rice has cool down add the pieces of chicken, the Giardiniera, and the olive oil. Blend well and add vinegar ½ teaspoons at a time and taste in between. It should not be overpowered by vinegar.
Chill before serving if time permitting.