Warm Asparagus, Chicken and Portobello Rice Salad

By Marian Burros

Published April 2, 1996

Total Time
1 hour 20 minutes
Rating
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Ingredients

Yield:2 servings

  • ¾ cup long-grain rice

  • 10 ounces skinless, boneless chicken breast

  • 1 pound asparagus

  • 6 ounces portobello mushrooms

  • 12 medium Greek, Italian or French black olives

  • 1 small red onion to yield ¼ cup finely chopped

  • 1 large clove garlic

  • 1 sprig fresh oregano to yield 1 tablespoon chopped

  • 1 tablespoon olive oil

  • ¼ cup balsamic vinegar

  • ⅛ teaspoon salt

  • Freshly ground black pepper

  • 2 slices crusty country bread

Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

94 grams carbs; 103 milligrams cholesterol; 702 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 15 grams fat; 10 grams fiber; 513 milligrams sodium; 48 grams protein; 14 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine rice and 1 ½ cups water in heavy-bottomed pot. Bring to boil, reduce heat to simmer, cover, and cook for 17 minutes.

  2. Step 2

    Prepare stove-top grill, and cook the chicken, browning on both sides, for 7 to 10 minutes.

  3. Step 3

    Break asparagus at the point where tough stem meets the tender part. Wash, then steam tender asparagus parts over hot water 5 to 7 minutes, depending on thickness.

  4. Step 4

    Wash, trim and slice mushrooms; as soon as chicken is cooked, grill the mushrooms on both sides until they are soft, 5 minutes.

  5. Step 5

    Pit olives, and mince onion and garlic. Wash, dry and chop oregano.

  6. Step 6

    Whisk together the oil and vinegar in a serving bowl; stir in the olives, onion, garlic and oregano.

  7. Step 7

    Add mushrooms to bowl. And when chicken is cooked, cut it into julienne strips and add it to the bowl.

  8. Step 8

    When asparagus is cooked, drain and cut into one-inch lengths. Add to serving bowl.

  9. Step 9

    When rice is cooked, add to bowl and mix ingredients well. Season with salt and pepper. Serve with crusty country bread.

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Comments

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beth

We enjoyed this salad. The flavors are really nice and, since we used chicken tenders, perhaps less caloric. We had only cracked green olives, and they worked fine. And we used dried oregano. My husband said not to bother with the rice or anything similar next time, as he accused the rice of soaking up all the flavors he wanted to taste. If it were just me, I’d probably ditch the balsamic vinegar and do something spicy with it instead.

The Tortoise

This is an excellent, satisfying and easy salad, which I've made for years and just did it again, this time using wild rice blend instead of the usual type and it was still really good. I recommend that more people try it!

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