Chicken and Rice Salad With Pine Nuts and Lemon

This Mediterranean-inspired salad comes from my Food and Wine One Dish Meals cookbook. They say to pair it with a dry Riesling from Alsace in Northern France. The original recipe called for ¼ cup of golden raisins, but I’ve omitted them. Add them if you’d like.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1⁄4 cup pine nuts
• 2  lemons, juice of
•  salt and pepper
• 1⁄2 cup olive oil, plus
• 2  tablespoons olive oil
• 1 1⁄2 cups  frozen peas
• 2  cups long grain rice
• 1 1⁄3 lbs boneless skinless chicken breasts
• 6  scallions, chopped
• 3  tablespoons fresh parsley, chopped
• 1 1⁄2 teaspoons lemon zest

Directions

1. In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently until they are golden brown, about 5 minutes.
2. In a bowl, whisk together the lemon juice, 1 teaspoon salt, and ¼ teaspoon pepper.
3. Add the oil slowly, whisking.
4. Bring a large pot of salted water to a boil.
5. Add the peas; cook until just barley tender, about 3 minutes.
6. Using a slotted spoon or strainer, transfer to a large bowl.
7. Add the rice to the water and cook until tender, about 5 minutes.
8. Drain, return to the pot and cover to keep warm.
9. Meanwhile, in a large frying pan, bring ¼ inch of water to a simmer over moderately high heat.
10. Sprinkle the chicken with salt and pepper and add to the pan.
11. Cover, reduce the heat and simmer, turning once, until cooked through, about 12 minutes.
12. Remove the chicken, let cool slightly, then cut into ½ inch chunks.
13. Add the pine nuts, rice, chicken, scallions, parsley, lemon zest and dressing to the large bowl and gently stir to mix.