Grilled Chicken and Asparagus Rice Salad
Published July 1, 1997
- Total Time
- About 1 hour
- Rating
- Comments
- Read comments
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Ingredients
½ cup long-grain rice
8 ounces skinless, boneless chicken breast
½ pound asparagus
1 tablespoon capers
1 clove garlic
7 oil-cured black olives
1 ½ tablespoons balsamic vinegar
1 ½ teaspoons olive oil
½ teaspoon Dijon mustard
2 tablespoons chopped basil leaves
2 ripe medium tomatoes
Few shakes salt
Freshly ground black pepper to taste
Nutritional analysis per serving (2 servings)
51 grams carbs; 83 milligrams cholesterol; 411 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 8 grams fat; 5 grams fiber; 1008 milligrams sodium; 33 grams protein; 7 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
- Step 1
Combine rice and 1 cup of water in a heavy-bottomed pot. Bring to a boil; cover and simmer, cooking for a total of 17 minutes, until liquid has been absorbed and rice is tender.
- Step 2
Wash and dry chicken. Grill on both sides until cooked through, about 10 to 12 minutes.
- Step 3
Meanwhile wash asparagus and trim off the tough ends. Steam the asparagus for 7 to 10 minutes, depending on thickness of stalks.
- Step 4
Rinse the capers and chop coarsely. Mince the garlic. Pit the olives and chop coarsely. Combine the capers, garlic, olives, vinegar, oil and mustard, and whisk together.
- Step 5
When asparagus is cooked, drain and cut into one-inch pieces; add to dressing.
- Step 6
When chicken is cooked, cut into narrow julienne strips and cut each strip in half. Add to dressing.
- Step 7
Wash, dry and chop basil, and stir in. Wash, trim and cut tomatoes into bite-size pieces, and stir in. Add the rice when it is cooked. Season with salt and pepper, and mix well.
Private Notes
Comments
I served with warm chicken. Great way to make tomatoes & asperagus into a meal. Good over couscous. It's not really a salad.
This was delicious! I grilled the asparagus for richer flavor, which I rubbed with some olive oil and kosher salt. I served the salad over greens. I’ll definitely make this again!