Chicken and Rice Salad With Pine Nuts and Lemon

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READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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