How To Make Rice Salad with Chicken and Asparagus
With its lemon juice, vinegar, and mustard dressing, this rice salad is a filling dish that has the crunch of the asparagus and the meatiness of chicken.
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 Â¼ 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 Â½-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.
- Calories:Â 916.92kcal
- Fat:Â 50.17g
- Saturated Fat:Â 9.56g
- Trans Fat:Â 0.10g
- Monounsaturated Fat:Â 30.31g
- Polyunsaturated Fat:Â 7.41g
- Carbohydrates:Â 86.54g
- Fiber:Â 3.50g
- Sugar:Â 4.13g
- Protein:Â 28.50g
- Cholesterol:Â 111.13mg
- Sodium:Â 1024.91mg
- Calcium:Â 60.79mg
- Potassium:Â 692.37mg
- Iron:Â 4.52mg
- Vitamin A:Â 85.66Âµg
- Vitamin C:Â 14.91mg
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