Chicken and Rice Salad with Pine Nuts and Lemon

Chicken and Rice Salad with Pine Nuts and Lemon
Photo by © Melanie Acevedo

Ingredients

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

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/...

View full recipe at My Recipes

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