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Rice Salad with Chicken and Asparagus

Source: Quick From Scratch - Italian
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Rating: 5   Reviews: 4 See Reviews
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Active Time:  20 Minutes
Total Time:  20 Minutes
  Serves 4
The rice soaks up the dressing as the salad sits, so if you make it more than half an hour ahead, it may dry out. In that case, just add some extra oil and lemon juice.
1/3 cup pine nuts
5 tablespoons wine vinegar
1 clove garlic, minced
1 tablespoon lemon juice
1 tablespoon dijon mustard
2 teaspoons salt
3/4 teaspoon fresh-ground black pepper
9 tablespoons olive oil
2 cups rice, preferably arborio rice
1 pound asparagus, tough ends snapped off and discarded, stems cut into 1/4-inch pieces, tips left whole
1 1/3 pounds boneless chicken thighs (about 6)
1 large tomato, cut into 1/2-inch dice
1/2 cup chopped red onion
Rice Salad with Chicken and Asparagus Recipe at
In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until they are golden brown, about 5 minutes. Or toast in a 350° 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, 1 1/4 teaspoons of the salt, and 1/2 teaspoon of the pepper. Stir in the oil.

In a large pot of boiling, salted water, cook the rice until almost tender, about 10 minutes. Add the asparagus and cook until it and the rice are both done, about 5 minutes longer. Drain, rinse with cold water, and drain again. Transfer to a large glass or stainless-steel bowl.

Meanwhile, in a large frying pan, bring 1/4 inch of water to a simmer over moderately high heat. Sprinkle the chicken with the remaining 3/4 teaspoon salt and 1/4 teaspoon pepper and add to the pan. Cover, reduce the heat, and simmer, turning once, until cooked through, about 8 minutes. Remove the chicken, let cool slightly, and then cut into 1/2-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.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Think Green: Asparagus Mains
 Chicken & Rice
 Rice Salads
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 983
Fat. Total: 43g
Fiber: 6g
Carbohydrates, Total: 102g
Sodium: 1397mg
% Cal. from Fat: 39%
Cholesterol: 125mg
Protein: 44g
Spotlight Recipe Review See all 4 reviews »

Rating: 4
by: First, CA Reviewed: 05/01/2009
Not Bad
Looking for a simple chicken dinner, I found this. I looked simple and so I tried it. Yum Yum... my girlfriend liked it and that's all I cared about. I asked if she wanted it again and she slowly said 'yeah'. It was my first time making it and of course he approached the meal with caution. (she isn't sold on my cooking skills) my only gripe, it took me way too long to prep. Not an attack on the recipe, but if you're slow to prep, start early. Good meal, I served this with cornbread!
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