Chicken and Rice Salad

by ddblum

One dish meal.

INGREDIENTS

1/4 cup pine nuts
1/4 cup plus 1 tbsp lemon juice (from about 2 lemons)
1/2 cup plus 2 tbsp olive oil
1 1/2 cups frozen peas
2 cups long grain brown rice
1 1/3 pounds chicken breast ; boned and skinned
1/4 cup plus 2 tbsp golden raisins
6 scallions including green tops ; chopped
3 tbsp minced flat leaf parsley
1 tsp grated lemon zest

Servings

INSTRUCTIONS

Toast pine nuts in small frying pan, stirring frequently so they don't burn, about 5 minutes.

In a small bowl whisk together the lemon juice, 1 tsp salt and 1/4 tsp pepper. Add the oil slowly, whisking.

Bring a large pot of salted water to a boil. Add the peas, cook until just barely tender, about 3 minutes. Using a slotted spoon or a strainer, transfer to a large bowl. Add the rice to the water and cook until tender, about 15 minutes. Drain, return to the pot and cover to keep warm.

Meanwhile, in a large frying pan, bring 1/4 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, and then cut into 1/2 inch chunks.

Combine everything in a large bowl and stir.

NOTES

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Chicken and Rice Salad

1/4 cup pine nuts  
1/4 cup plus 1 tbsp lemon juice (from about 2 lemons)  
1/2 cup plus 2 tbsp olive oil  
1 1/2 cups frozen peas  
2 cups long grain brown rice  
1 1/3 pounds chicken breast boned and skinned
1/4 cup plus 2 tbsp golden raisins   
6  scallions including green tops chopped
3 tbsp minced flat leaf parsley  
1 tsp grated lemon zest

Toast pine nuts in small frying pan, stirring frequently so they don't burn, about 5 minutes.
In a small bowl whisk together the lemon juice, 1 tsp salt and 1/4 tsp pepper.  Add the oil slowly, whisking.
Bring a large pot of salted water to a boil.  Add the peas, cook until just barely tender, about 3 minutes.  Using a slotted spoon or a strainer, transfer to a large bowl.  Add the rice to the water and cook until tender, about 15 minutes.  Drain, return to the pot and cover to keep warm.
Meanwhile, in a large frying pan, bring 1/4 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, and then cut into 1/2 inch chunks.  
Combine everything in a large bowl and stir.

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Nutrition

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Serving Size: 1 Serving (213g)
Recipe Makes: 6 Servings

Calories: 498
Calories from Fat: 126 (25%)

Amt Per Serving		% DV

	Total Fat 14g	19 %
	Saturated Fat 3.3g	17 %
	Monounsaturated Fat 5.3g
	Polyunsanturated Fat 4g
Cholesterol 64.5mg		20 %
Sodium 105mg		4 %
Potassium 460.3mg		12 %
Total Carbohydrate 62.7g		18 %
	Dietary Fiber 4.3g	17 %
	Sugars, other 58.5g
Protein 29.2g		42 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 498

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