Grilled Chicken and Asparagus Rice Salad

• 1/2 cup long-grain rice
• 8 ounces skinless, boneless chicken breast
• 1/2 pound asparagus
• 1 tablespoon capers
• 1 clove garlic
• 7 oil-cured black olives
• 1 1/2 tablespoons balsamic vinegar
• 1 1/2 teaspoons olive oil
• 1/2 teaspoon Dijon mustard
• 2 tablespoons chopped basil leaves
• 2 ripe medium tomatoes
• Few shakes salt
• Freshly ground black pepper to taste

1. Combine rice and 1 cup of water in a heavy-bottomed pot.
2. Bring to a boil; cover and simmer, cooking for a total of 17 minutes, until liquid has been absorbed and rice is tender.
3. Wash and dry chicken.
4. Grill on both sides until cooked through, about 10 to 12 minutes.
5. Meanwhile wash asparagus and trim off the tough ends.
6. Steam the asparagus for 7 to 10 minutes, depending on thickness of stalks.
7. Rinse the capers and chop coarsely.
8. Mince the garlic.
9. Pit the olives and chop coarsely.
10. Combine the capers, garlic, olives, vinegar, oil and mustard, and whisk together.
11. When asparagus is cooked, drain and cut into one-inch pieces; add to dressing.
12. When chicken is cooked, cut into narrow julienne strips and cut each strip in half.
13. Add to dressing.
14. Wash, dry and chop basil, and stir in.
15. Wash, trim and cut tomatoes into bite-size pieces, and stir in.
16. Add the rice when it is cooked.
17. Season with salt and pepper, and mix well.

longgrain rice, skinless, asparagus, capers, clove garlic, oilcured black olives, balsamic vinegar, olive oil, mustard, basil, tomatoes, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/9438 (may not work)