Warm Asparagus, Chicken and Portobello Rice Salad

Name: Warm Asparagus, Chicken and Portobello Rice Salad
Total time: 1 h 20 min
Yield: 2 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; 1/8 teaspoon salt; Freshly ground black pepper; 2 slices crusty country bread

By Marian Burros

Total Time: 1 hour 20 minutes
Rating: (0)
Notes: Read community notes

Featured in: Welcoming Spring With a Warm Salad

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Ingredients

Yield:2 servings

¾cup long-grain rice
10ounces skinless, boneless chicken breast
1pound asparagus
6ounces portobello mushrooms
12medium Greek, Italian or French black olives
1small red onion to yield ¼ cup finely chopped
1large clove garlic
1sprig fresh oregano to yield 1 tablespoon chopped
1tablespoon olive oil
¼cup balsamic vinegar
⅛teaspoon salt
Freshly ground black pepper
2slices crusty country bread

Ingredient Substitution Guide

Preparation

Step 1
Combine rice and 1½ cups water in heavy-bottomed pot. Bring to boil, reduce heat to simmer, cover, and cook for 17 minutes.
Step 2
Prepare stove-top grill, and cook the chicken, browning on both sides, for 7 to 10 minutes.
Step 3
Break asparagus at the point where tough stem meets the tender part. Wash, then steam tender asparagus parts over hot water 5 to 7 minutes, depending on thickness.
Step 4
Wash, trim and slice mushrooms; as soon as chicken is cooked, grill the mushrooms on both sides until they are soft, 5 minutes.
Step 5
Pit olives, and mince onion and garlic. Wash, dry and chop oregano.
Step 6
Whisk together the oil and vinegar in a serving bowl; stir in the olives, onion, garlic and oregano.
Step 7
Add mushrooms to bowl. And when chicken is cooked, cut it into julienne strips and add it to the bowl.
Step 8
When asparagus is cooked, drain and cut into one-inch lengths. Add to serving bowl.
Step 9
When rice is cooked, add to bowl and mix ingredients well. Season with salt and pepper. Serve with crusty country bread.

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beth1 year ago

We enjoyed this salad. The flavors are really nice and, since we used chicken tenders, perhaps less caloric. We had only cracked green olives, and they worked fine. And we used dried oregano. My husband said not to bother with the rice or anything similar next time, as he accused the rice of soaking up all the flavors he wanted to taste. If it were just me, I’d probably ditch the balsamic vinegar and do something spicy with it instead.

The Tortoise3 years ago

This is an excellent, satisfying and easy salad, which I've made for years and just did it again, this time using wild rice blend instead of the usual type and it was still really good. I recommend that more people try it!

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