Chicken, Rice and Black-Bean Salad

Ooooh, this was yummy with a freshly roasted chicken, the last of the tomatoes and jalapeno peppers from the garden, and brown rice cooked using the method I just discovered that was featured in the September issue of the Martha Stewart Living magazine.  If I had closed my eyes, I would have thought I was at Chipotle's!!

Source:  adapted from Everyday Food magazine, June 2005

1 c. brown rice

1 cooked chicken (about 2 1/2 lbs.), shredded (about 4 c.)

1 can (15 1/2 oz.) black beans, drained and rinsed

6 plum tomatoes, quartered lengthwise, seeded, and thinly sliced

1 jalapeno chile (seeds and ribs removed for less heat, if desired), minced

4 scallions, thinly sliced

cilantro, chopped

1/4 c. white-wine vinegar

3 T. olive oil

1/2 t. ground cumin

sea salt & ground pepper

Cook rice according to package instructions or Martha Stewart's food editors' "Better Brown Rice" method.  Spread on a baking sheet; refrigerate until cool.

Place cooled rice in a large bowl; add chicken, beans, tomatoes, jalapeno, scallions and cilantro.  Whisk together vinegar, olive oil, cumin, sea salt and pepper and pour over ingredients in bowl.  Toss to combine.

Quinoa Salad with Roasted Asparagus and White Beans

Source:  thedailygreen.com

1 c. quinoa, regular or red, thoroughly rinsed

2 c. water

1 bunch asparagus, trimmed and cut into 2" pieces

1/4 c. extra-virgin olive oil

juice of 1 lemon

sea salt and freshly ground black pepper

1 16-oz. can white beans, drained and rinsed

1 roasted red bell pepper, cut into 1/4" x 2" strips

1/2 c. celery, thinly sliced

salad greens for serving

2 T. fresh parsley or basil, chopped, for garnish

Preheat oven to 425 degrees.

Combine the quinoa with water in saucepan and bring to boil.  Salt the water, reduce heat to low, and simmer 10-15 min. or until all liquid is absorbed.  Drain well and place in a large bowl.  Set aside to cool.

Arrange the asparagus on a light oiled baking pan and drizzle with 1 T. olive oil.  Season to taste with salt and pepper.  Roast until tender, about 10 min.

In a separate bowl, combine the remaining olive oil, lemon juice, salt and pepper.  Add the white beans, roasted pepper, celery, and scallions, along with the roasted asparagus and cooked quinoa.  Toss gently to combine.  Serve on salad greens garnished with parsley.

4 servings

Spring-Vegetable Couscous with Chicken

Easy and yummy!  I had leftover roasted chicken from last night's dinner - just right for this recipe.

Source:  Everyday Food magazine, May 2010

3 T. unsalted butter

4 scallions, whte and green parts and thinly sliced crosswise

2 wide strips lemon zest

1 1/4 c. water

1 lb. asparagus, trimmed and cut into 1/2" pieces

1/2 c. frozen peas

1 c. couscous

leg and thigh meat from 1 rotisserie chicken, torn into bite-size pieces

1 T. lemon juice

2 T. chopped fresh parsley

In medium saucepan, melt butter over medium-high heat.  Add scallion whites and cook, stirring constantly until softened, about 3 min.  Add lemon zest and water; season with salt and pepper.  Cover pan and bring liquid to a boil, then add asparagus and peas.  Return to a boil and stir in couscous.  Add chicken and remove pan from heat; cover and let sit 7 min.  Add lenom juice and parsley and season with salt and pepper.  Fluff couscous with a fork and serve.

Serves 4