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Chicken and Rice Salad with Pine Nuts and Lemon

Source: Quick from Scratch - One Dish Meals
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Rating: 4.5   Reviews: 2 See Reviews
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Active Time:  25 Minutes
Total Time:  25 Minutes
  Serves 4
We like to serve this Mediterranean-inspired salad warm, but it's also good slightly chilled. Be sure to check the seasonings, though; cold dishes often need more salt and pepper than those served hot.
RECIPE INGREDIENTS
1/4 cup pine nuts
1/4 cup plus 1 tablespoon lemon juice (from about 2 lemons)
Salt
Fresh-ground black pepper
1/2 cup plus 2 tablespoons olive oil
1 1/2 cups frozen petite peas
2 cups long-grain rice
1 1/3 pounds boneless skinless chicken breasts (about 4)
1/4 cup plus 2 tablespoons golden raisins
6 scallions including green tops, chopped
3 tablespoons minced flat-leaf parsley
1 1/2 teaspoons grated lemon zest
Chicken and Rice Salad with Pine Nuts and Lemon Recipe at Cooking.com
DIRECTIONS
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 the pine nuts in a 350 degree F. oven for about 8 minutes.


In a small glass or stainless-steel bowl, whisk together the lemon juice, 1 teaspoon salt, and 1/4 teaspoon pepper. Add the oil slowly, whisking.


Bring a large pot of salted water to a boil. Add the peas; cook until just barely tender, about 3 minutes. Using a slotted spoon or a strainer, transfer to a large bowl. Add the rice to the water and cook until tender, about 15 minutes. Drain, return to the pot, and cover to keep warm.


Meanwhile, in a large frying pan, bring 1/4 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, about 12 minutes. Remove the chicken, let cool slightly, and then cut into approximately 1/2-inch chunks.


Add the pine nuts, rice, chicken, raisins, scallions, parsley, lemon zest, and dressing to the large bowl and stir gently to mix.


WINE RECOMMENDATION: The ingredients may call to mind the Mediterranean, but this salad will really sing with a dry riesling from Alsace in northern France. The wine's cleansing acidity and delicate taste of citrus and peach will both mirror and contrast the flavors and textures here perfectly.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Chicken & Rice
 Rice Salads
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 945
Fat. Total: 41g
Fiber: 5g
Carbohydrates, Total: 97g
Sodium: 167mg
% Cal. from Fat: 39%
Cholesterol: 87mg
Protein: 47g
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Judy, CA Reviewed: 09/23/2009
A 'go to' recipe
I love this recipe. I have made it multiple times, especially for pot lucks. I make it the night before and give a stir before the party and I'm a star. I substitute slivered almonds if I don't have pine nuts and use brown rice for a hearty, healthier version. The flavor appeals to all ages.
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