Warm Asparagus, Chicken and Portobello Rice Salad

Name: Warm Asparagus, Chicken and Portobello Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 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 1/4 cup finely chopped; 1 large clove garlic; 1 sprig fresh oregano to yield 1 tablespoon chopped; 1 tablespoon olive oil; 1/4 cup balsamic vinegar; ⅛ teaspoon salt; Freshly ground black pepper; 2 slices crusty country bread

Servings: persons

3/4 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 1/4 cup finely chopped
1 large clove garlic
1 sprig fresh oregano to yield 1 tablespoon chopped
1 tablespoon olive oil
1/4 cup balsamic vinegar
⅛ teaspoon salt
Freshly ground black pepper
2 slices crusty country bread

1
Combine rice and 1 1/2 cups water in heavy-bottomed pot.
2
Bring to boil, reduce heat to simmer, cover, and cook for 17 minutes.
3
Prepare stove-top grill, and cook the chicken, browning on both sides, for 7 to 10 minutes.
4
Break asparagus at the point where tough stem meets the tender part.
5
Wash, then steam tender asparagus parts over hot water 5 to 7 minutes, depending on thickness.
6
Wash, trim and slice mushrooms; as soon as chicken is cooked, grill the mushrooms on both sides until they are soft, 5 minutes.
7
Pit olives, and mince onion and garlic.
8
Wash, dry and chop oregano.
9
Whisk together the oil and vinegar in a serving bowl; stir in the olives, onion, garlic and oregano.
10
Add mushrooms to bowl.
11
And when chicken is cooked, cut it into julienne strips and add it to the bowl.
12
When asparagus is cooked, drain and cut into one-inch lengths.
13
Add to serving bowl.
14
When rice is cooked, add to bowl and mix ingredients well.
15
Season with salt and pepper.
16
Serve with crusty country bread.

356

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 3/4 cup long-grain rice, 10 ounces skinless, boneless chicken breast, 1 pound asparagus, 6 ounces portobello mushrooms, and more.

Yes, Warm Asparagus, Chicken and Portobello 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.

That's it — enjoy your meal!