Chicken and Rice Spring Salad

Asparagus, peas, scallions, lemon… some all-stars when Spring comes around here in France! I love this fresh salad that highlights spring vegetables and is hearty enough for a nice lunch or light dinner.

It is good served slightly warm or can be made ahead and served chilled (which also lets the flavors mix together a bit). Lovely to share for a potluck or barbecue – just add another splash of olive oil before serving if you make it ahead.

Chicken and Rice Spring Salad

Servings: 6-8

Prep time: 40 minutes

Cooking Time: 24 minutes

½ cup (70 g) pine nuts

1/3 cup (80 ml) lemon juice (about 2 small lemons)

½ cup (120 ml) olive oil

10 asparagus stalks (about 190 g/½ pound), cut off the really thick parts and cut into 1-inch (2 ½ cm) pieces

1 ½ cups (190 g) frozen peas (or fresh if you prefer)

2 cups (360 g) long-grain rice

About 4 small chicken breasts (around 700 grams/½ pound)

6 scallions (100 g), including the green tops, cleaned and thinly sliced

3 tablespoons chopped flat-leaf parsley

¾ cup (140 g) crumbled feta

1 teaspoon grated lemon zest

Salt and pepper

Toast the pine nuts in a small frying pan (stirring occasionally) over medium heat until golden brown and fragrant, about 7 minutes.

In a small bowl, whisk together the lemon juice, ½ teaspoon of ground pepper and 1 teaspoon salt. Continue whisking and slowly add the oil. Set dressing aside.

Cut the asparagus into bite-sized pieces. Bring a large pot of salted water to a boil and add the asparagus. Cook for 3 minutes then add the peas and cook for 2 more minutes (veggies should be crisp, but tender). Use a slotted spoon to transfer the asparagus and peas to a

large bowl. Add the rice to the same pot with the asparagus water. Cook until al dente, about 13 minutes for mine, but you may need a little longer depending on what rice you use. Pour into a colander.

Cut the chicken into 1-inch (2.5 cm) chunks and sprinkle with salt and pepper. Pour about 1 inch of water into the pot and bring to a simmer over moderately high heat. Put the chicken in the pot, cover and reduce heat to medium. Let simmer for about 12 minutes, until cooked through. Remove the chicken and let cool. (alternatively, you can cook the whole chicken breasts in the oven and then cut them into pieces)

Slice the scallions, chop the parsley and grate the lemon zest. Add the rice, chicken, pine nuts, scallions, parsley, lemon zest and feta to the asparagus and peas in the large bowl. Add the reserved dressing and gently mix it all together and serve! The salad can also be made ahead and refrigerated for up to 4 days – just add a little olive oil if it dries out.

And bon appétit!