Chicken And Rice Salad With Pine Nuts And Lemon

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.