Rice Salad With Chicken And Asparagus Recipe Recipes Net

Ingredients

cuppine nuts

5tbspwine vinegar

1clovegarlic

1tbsplemon juice

1tbspdijon mustard

2tspsalt

¾tspfresh ground black pepper

9tbspolive oil

2cuprice

1lbasparagus

1lbboneless chicken thighs

1largetomato

½cupred onion,chopped

In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until they are golden brown.

Or toast in a 350 degrees F oven for 5 to 10 minutes.

In a small glass or stainless-steel bowl, using a fork, stir together the vinegar, garlic, lemon juice, mustard, salt, and pepper.

Stir in the oil

In a large pot of boiling, salted water, cook the rice until almost tender.

Add the asparagus and cook until it and the rice are both done.

Drain, rinse with cold water, and drain again

Transfer to a large glass or stainless-steel bowl

Meanwhile, in a large frying pan, bring ¼ inch of water to a simmer over moderately high heat

Sprinkle the chicken with salt and pepper and add to the pan.

Cover, reduce the heat, and simmer, turning once, until cooked through.

Remove the chicken, let cool slightly, and then cut into ½-inch chunks

Add to the rice and asparagus.

Add the tomato and red onion to the rice and then toss the salad with the dressing.

Stir in the pine nuts just before serving.