Created by KellyLebrun on September 11, 2013
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.