featured-images-2-2If you made the OMG Roast Chicken the other day, you might have leftovers now that could be made into yet more tasty dishes. Or you could just want this dish and run out and buy a roasted chicken from the grocery store…whichever. This dish hearkens from the oh so wonderful cookbook A Bird in the Oven and Then Some, by Mindy Fox. I know I mentioned this book in the roast chicken post, but it bears mentioning again. Not only does this book contain recipes for the actual roast chicken, but also recipes for sides to go with the chicken, salads and dishes containing the chicken, soups and so much more. Wonderful.

So this dish is actually really refreshing, probably in part due to all that mint. I made it for my dad and stepmom today and we all deemed it “really good” and also a hearty, yet light meal. The peas add these lovely bursts of sweetness, while the green onions are “a nice surprise when you bite into them.” (my stepmom’s comment)

ingredients

1 1/2 C frozen peas, thawed (I used closer to 2)
1 1/2 C shredded chicken
1 C long grain rice (I like Jasmine)
1 3/4 C water
4 Tbsp Olive Oil
1 tsp kosher or sea salt
2 packed cups of fresh mint
1 C fresh basil
1/2 C fresh grated parm
1/4 C Pine nuts
1/4 C fresh lemon juice (approx 2 – 3 lemons)
1 garlic clove, peeled
1 small cucumber, seeded and cut into 1/4 inch pieces
3 scallions, thinly sliced

Quick note on the mint – it takes way more mint than you think to get 2 packed cups. I was lucky enough to have my stepmom’s herb garden on hand, but I would err on the side of buying what you think will be too much mint…

rice on tray

Combine the water, 1 tbsp olive oil and 1/2 tsp of salt in a pot (pot needs to have a lid) and, uncovered, bring it to a boil. When  it is boiling away, add the rice and bring back to a boil. Once it is boiling again, cover and reduce heat to a simmer. Set your timer for 15 minutes. Once the rice has finished cooking, fluff with a fork and then cover and let sit for another 5 minutes. After that, line a baking sheet with parchment paper and spread the rice out on it to cool.

pesto ingredients in bowl

While the rice is cooking pick the mint and basil leaves off the stems, rinse, dry and put in a food processor with the pine nuts, garlic, parm, 1/2 tsp salt and lemon juice (the “pesto mix”).

pesto in food processor

Puree the pesto mix then add in the remaining 3 tbsp of olive oil and puree again.

 whole shebang in mixing bowl

 Combine the rice, the pesto mix, the scallions (reserve a few for garnish), the chicken, the cucumber and the rest of the peas in a bowl and stir. Serve at pretty much whatever temperature you want. I’ve eaten it at room temperature and straight out of the fridge and it is delicious both ways. Bon Appetit!

featured-images-1-3

Chicken and Rice Salad with Mint Pesto and Peas
 
Recipe By:
Ingredients
  • 1½ C frozen peas, thawed
  • 1½ C shredded chicken
  • 1 C long grain rice
  • 1¾ C water
  • 4 Tbsp Olive Oil
  • 1 tsp kosher or sea salt
  • 2 packed cups of fresh mint
  • 1 C fresh basil
  • ½ C fresh grated parm
  • ¼ C Pine nuts
  • ¼ C fresh lemon juice (approx 2 - 3 lemons)
  • 1 garlic clove, peeled
  • 1 small cucumber, seeded and cut into ¼ inch pieces
  • 3 scallions, thinly sliced
  • Quick note on the mint - it takes way more mint than you think to get 2 packed cups.
Instructions
  1. Combine the water, 1 tbsp olive oil and ½ tsp of salt in a pot (pot needs to have a lid) and, uncovered, bring it to a boil. When it is boiling away, add the rice and bring back to a boil. Once it is boiling again, cover and reduce heat to a simmer. Set your timer for 15 minutes. Once the rice has finished cooking, fluff with a fork and then cover and let sit for another 5 minutes. After that, line a baking sheet with parchment paper and spread the rice out on it to cool.
  2. While the rice is cooking pick the mint and basil leaves off the stems, rinse, dry and put in a food processor with the pine nuts, garlic, parm, ½ tsp salt and lemon juice (the "pesto mix").
  3. Puree the pesto mix then add in the remaining 3 tbsp of olive oil and puree again.
  4. Combine the rice, the pesto mix, the scallions (reserve a few for garnish), the chicken, the cucumber and the rest of the peas in a bowl and stir. Serve at pretty much whatever temperature you want. I've eaten it at room temperature and straight out of the fridge and it is delicious both ways. Bon Appetit!