Serious Eats: Recipes
Cook the Book: Chicken and Rice Salad with Mint Pesto and Peas
A Bird in the Oven and Then Some author Mindy Fox writes that this Chicken and Rice Salad with Mint Pesto and Peas recipe is a wonderful salad to enjoy "in the last weeks of winter to summon the warm breezes of spring."
I made a bowl on a deceptively sunny day when outside temperatures were still hovering in the winter zone. The bright green mix of peas, pesto, mint, and basil makes you want to enjoy it al fresco, preferably as part of a picnic. But since picnics are still a few months away, a springy salad like this is second best.
Rice, peas, and shredded chicken are dressed with a fresh-tasting pea pesto that coats the salad in an elegant shade of green. It's a wonderful light lunch for the end of winter. I can only imagine how much better it will taste when spring peas and backyard herbs are in season.
As always with our Cook the Book feature, we have five (5) copies of A Bird in the Oven and Then Some to give away this week.