Grilled Chicken and Asparagus Rice Salad Recipe

Name: Grilled Chicken and Asparagus Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup long-grain rice; 8 ounces skinless, boneless chicken breast; 1/2 pound asparagus; 1 tablespoon capers; 1 clove garlic; 7 oil-cured black olives; 1 1/2 tablespoons balsamic vinegar; 1 1/2 teaspoons olive oil; 1/2 teaspoon Dijon mustard; 2 tablespoons chopped basil leaves; 2 ripe medium tomatoes; Few shakes salt; Freshly ground black pepper to taste

Servings: persons

1/2 cup long-grain rice
8 ounces skinless, boneless chicken breast
1/2 pound asparagus
1 tablespoon capers
1 clove garlic
7 oil-cured black olives
1 1/2 tablespoons balsamic vinegar
1 1/2 teaspoons olive oil
1/2 teaspoon Dijon mustard
2 tablespoons chopped basil leaves
2 ripe medium tomatoes
Few shakes salt
Freshly ground black pepper to taste

1
Combine rice and 1 cup of water in a heavy-bottomed pot.
2
Bring to a boil; cover and simmer, cooking for a total of 17 minutes, until liquid has been absorbed and rice is tender.
3
Wash and dry chicken.
4
Grill on both sides until cooked through, about 10 to 12 minutes.
5
Meanwhile wash asparagus and trim off the tough ends.
6
Steam the asparagus for 7 to 10 minutes, depending on thickness of stalks.
7
Rinse the capers and chop coarsely.
8
Mince the garlic.
9
Pit the olives and chop coarsely.
10
Combine the capers, garlic, olives, vinegar, oil and mustard, and whisk together.
11
When asparagus is cooked, drain and cut into one-inch pieces; add to dressing.
12
When chicken is cooked, cut into narrow julienne strips and cut each strip in half.
13
Add to dressing.
14
Wash, dry and chop basil, and stir in.
15
Wash, trim and cut tomatoes into bite-size pieces, and stir in.
16
Add the rice when it is cooked.
17
Season with salt and pepper, and mix well.

1765

kcal

Calories

179

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 1/2 cup long-grain rice, 8 ounces skinless, boneless chicken breast, 1/2 pound asparagus, 1 tablespoon capers, and more.

Yes, Grilled Chicken and Asparagus Rice Salad 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.

Grilled Chicken and Asparagus Rice Salad

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