Cook The Book: Chicken And Rice Salad With Mint Pes

Name: Cook The Book: Chicken And Rice Salad With Mint Pesto And Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups frozen peas, thawed; Good basic kitchen salt, for the water; 1 3/4 cups water; 4 tablespoons extra-virgin olive oil; 1/2 teaspoon fine sea salt; 1 cup white long-grain rice; 2 cups packed fresh mint leaves, plus a small handful of leaves for garnishing; 1 cup fresh basil leaves; 1/2 cup freshly grated Parmigiano-Reggiano cheese; 1/4 cup pine nuts; 1/4 cup fresh lemon juice; 1 small garlic clove, peeled; 1 1/2 cups small to medium shreds roast chicken; 1 small cucumber, peeled, deseeded and cut into 1/4-inch cubes; 3 scallions, thinly sliced on a long diagonal

Servings: persons

1 1/2 cups frozen peas, thawed
Good basic kitchen salt, for the water
1 3/4 cups water
4 tablespoons extra-virgin olive oil
1/2 teaspoon fine sea salt
1 cup white long-grain rice
2 cups packed fresh mint leaves, plus a small handful of leaves for garnishing
1 cup fresh basil leaves
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup pine nuts
1/4 cup fresh lemon juice
1 small garlic clove, peeled
1 1/2 cups small to medium shreds roast chicken
1 small cucumber, peeled, deseeded and cut into 1/4-inch cubes
3 scallions, thinly sliced on a long diagonal

1
Cook the peas in a small saucepan of boiling salted water for about 2 minutes until tender. Drain and set aside.
2
Bring the water, 1 tablespoon of the oil and 1/2 teaspoon of salt to the boil in a 2-quart saucepan, then stir in rice. Return to the boil and cover. Reduce the heat to low and simmer for about 15 minutes until the water is absorbed and rice is tender. Fluff the rice with a fork and leave to stand, covered, for 5 minutes. Spread the rice on a baking sheet and leave to cool to room temperature.
3
For the pesto, put 1/2 cup of the peas, the mint, basil, cheese, pine nuts, lemon juice, garlic and fine sea salt in a food processor and process until smooth.
4
In a bowl, toss together the rice, remaining peas, pesto, chicken, cucumber and about two-thirds of the spring onions. Transfer to a serving bowl and sprinkle with the remaining spring onions and mint leaves to garnish.

721

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 cups frozen peas, thawed, Good basic kitchen salt, for the water, 1 3/4 cups water, 4 tablespoons extra-virgin olive oil, and more.

Yes, Cook The Book: Chicken And Rice Salad With Mint Pesto And Peas falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Cook The Book: Chicken And Rice Salad With Mint Pesto And Peas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions