Chicken and Rice Salad with Pine Nuts and Lemon

Ingredients

• Fresh-ground black pepper
• 6 scallions including green tops, chopped
• ¼ cup plus 2 tablespoons golden raisins
• ¼ cup pine nuts
• ½ cup plus 2 tablespoons olive oil
• Salt
• 2 cups long-grain rice
• + 5 more ingredients
• • 1 ½ cups frozen petite peas
  • 1 ¹/₃ pounds boneless skinless chicken breasts (about 4)
  • ¼ cup plus 1 tablespoon lemon juice (from about 2 lemons)
  • 3 tablespoons minced flat-leaf parsley
  • 1 ½ teaspoons grated lemon zest

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 the pine nuts in a 350 oven for about 8 minutes. 2. In a small glass or stainless-steel bowl, whisk together the lemon juice, 1 teaspoon salt, and 1/...

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