Rice salad with Chicken - Summer classic

0 In a large pot with salted water cook the rice until still has a light bite when tasted.
1 Place in a small bowl the Giardiniera vegetables cut in small pieces.
2 Add 1 tablespoon olive oil and mix. Let it set for 10 minutes.
3 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.
4 Chill before serving if time permitting.