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Chicken and Rice Salad with Pine Nuts and Lemon

  • Prep Time: -
  • Cook Time: -
  • Serves: 4
Food & Wine

Recipe Provided By: Food & Wine

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Average (32 Ratings): 3.5 out of 5 stars

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Ingredients

  1. 1/4 cup pine nuts
  2. 1/4 cup lemon juice, plus
  3. 1 tablespoon lemon juice
  4. Salt
  5. Freshly ground black pepper
  6. 1/2 cup olive oil, plus
  7. 2 tablespoons olive oil
  8. 1 1/2 cups frozen petite peas
  9. 2 cups long-grain rice
  10. 1 1/3 pounds boneless skinless chicken breasts
  11. 1/4 cup golden raisins, plus
  12. 2 tablespoons golden raisins
  13. 6 scallions including green tops, chopped
  14. 3 tablespoons minced flat-leaf parsley
  15. 1 1/2 teaspoons grated lemon zest

Nutrition Info

Per Serving

  • Calories: 975 kcal
  • |
  • Carbohydrates: 99 g
  • |
  • Dietary Fiber: 5 g
  • |
  • Fat: 46 g
  • |
  • Protein: 40 g
  • |
  • Sugars: 15 g

About: Nutrition Info

Powered by: ESHA Nutrient Database

Cooking 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. Or toast the pine nuts in a 350 degrees F oven for about 8 minutes.
  2. In a small glass or stainless-steel bowl, whisk together the lemon juice, 1 teaspoon salt, and 1/4 teaspoon pepper. Add the oil slowly, whisking.
  3. 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.
  4. 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 approximately 1/2-inch chunks.
  5. Add the pine nuts, rice, chicken, raisins, scallions, parsley, lemon zest, and dressing to the large bowl and stir gently to mix.

Yield: 4 servings

3. Still Hungry?

We like to serve this Mediterranean-inspired salad warm, but it's also good slightly chilled. Be sure to check the seasonings, though; cold dishes often need more salt and pepper than those served hot.

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6 reviews

Most Helpful Reviews

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  • egaaaddddddsssssssssss

    Mary Anne R - August 6, 2007 04:46:14 PM PST
    No, it's not just you. I think someone must have made a mistake, because I just don't see all the fat in it. And the calories......

    1 of 2 found this review helpful.

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  • high calories

    artdawns2 - April 29, 2007 01:00:33 PM PST
    Seems like too much oil for 4 servings.

    1 of 2 found this review helpful.

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  • Nutrition makeover

    babycafe247 - May 12, 2008 12:56:10 PM PST
    I use rice vinegar in place of some of the oil...that really cuts back on the fat and calories. I like to add garlic to just about everything I cook. That flavor is strong enough to cut back on fat.

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  • High cal dish

    nchiemelu - September 7, 2007 01:41:10 PM PST
    The fat comes from the 1/2 cup of olive oil. You realize, just half a cup is 1000 calories. Then add 2 cups of white rice, that's about 1500 calories. Those two ingredients alone for a 4-serving dish put an individual serving at around 600 calories. Addin everything else and that's how you get the 900 caloric intake for one meal.

    Half a cup of oil is a lot. I doubt I will follow the recipe as it is now. I'll probably use two tbsps of olive oil instead of half a cup.

    1 of 3 found this review helpful.

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  • what the?

    rebel_girlscout%40sbcglobal.net - April 9, 2007 02:26:50 PM PST
    is it just me, or does the nutritional information on this recipe seem way off?

    1 of 3 found this review helpful.

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