Rice Salad with Chicken and Asparagus

Rice Salad with Chicken and Asparagus
Photo by © Melanie Acevedo

Ingredients

  • 5 tablespoons wine vinegar
  • 1 pound asparagus, tough ends snapped off and discarded, stems cut into 1/4-inch pieces, tips left whole
  • 1 1/3 pounds boneless chicken thighs (about 6)
  • 1 large tomato, cut into 1/2-inch dice
  • ½ cup chopped red onion
  • 2 cups rice, preferably arborio
  • 1 clove garlic, minced
  • + 6 more ingredients
    • 1/3 cup pine nuts
    • 9 tablespoons olive oil
    • 1 tablespoon lemon juice
    • ¾ teaspoon fresh-ground black pepper
    • 2 teaspoons salt
    • 1 tablespoon Dijon mustard

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. 2. In a small glass or stainless-steel bowl, using a fork, stir together the vinegar, garlic, lemon juice, mustar...

View full recipe at My Recipes

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