Abc Salad

• 2 cups chicken broth
• 1 cup Basmati rice
• 4 tablespoons extra virgin
• olive oil
• 1 tablespoon fresh lemon juice
• 1/2 cup grated Parmesan cheese
• 3/4 cup toasted pine nuts
• 3/4 cup pimento stuffed green
• olives, very thinly sliced
• 1 large half breast of cooked
• chicken, shredded
• (not chopped)
• About 5-6 oz of arugala leaves.

1. Heat chicken broth to a boil in a medium saucepan Add rice, cover, and reduce heat to simmer. Cook 20-25 minutes until rice is done.
2. While rice is cooking, toast pine nuts at 350 degrees for about 4-5 minutes until medium brown. Shred chicken by pulling slivers off the breast along the grain of the meat.
3. Remove cooked rice from heat, uncover, and let cool for 10 minutes. Transfer rice to a large bowl and fluff with a fork.
4. Add the olive oil, lemon juice, toasted pine nuts, and Parmesan cheese. Toss gently and thoroughly. Add olives and chicken and toss again. Add arugala and toss until all ingredients are lightly coated with the olive oil. Taste and add more olive oil if needed.

chicken broth, basmati rice, extra virgin, olive oil, lemon juice, parmesan cheese, nuts, pimento stuffed green, olives, chicken, arugala

Taken from www.epicurious.com/recipes/member/views/-abc-salad-1206154 (may not work)