Grilled Chicken and Asparagus Rice Salad
Recipe: #10511
September 11, 2013
Categories: Side Dishes, Chicken, Rice, White Rice, One-Pot Meal, Brunch, Christmas, July 4th, Labor Day, Mothers Day, Sunday Dinner, Gluten-Free, No Eggs, Non-Dairy, Chicken Dinner, more
"Oh boy is this a good rice salad, I find that the rice soaks up the dressing so have more olive oil and lemon at your table so people can add in more if they need to"
Original is 4 servings
Ingredients
- DRESSING
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- RICE SALAD
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Nutritional
- Serving Size: 1 (510.8 g)
- Calories 1101.8
- Total Fat - 75.1 g
- Saturated Fat - 16.5 g
- Cholesterol - 200.6 mg
- Sodium - 1892.3 mg
- Total Carbohydrate - 36.2 g
- Dietary Fiber - 2.4 g
- Sugars - 2.6 g
- Protein - 68.4 g
- Calcium - 89.7 mg
- Iron - 4.6 mg
- Vitamin C - 8.7 mg
- Thiamin - 1.2 mg
Step by Step Method
Step 1
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.
Step 2
In a small bowl, using a whisk, 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 olive oil.
Step 3
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 bowl.
Step 4
Add in grilled chopped chicken, tomato and red onion. Add in the the salad with the dressing, then toss to well combine.
Step 5
Add in more salt and pepper if needed.
Step 6
Stir in the pine nuts just before serving.
Step 7
Sprinkle to with Parmesan cheese. Serve.
Tips
No special items needed.
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