Spring Tempeh and Asparagus Salad

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1 cup Bhutanese rice 1 pound chicken, cooked 1/2 cup Kalamata olives, pitted and chopped 3 or 4 scallions, chopped 1 bunch asparagus, ends snapped, remaining stalks steamed and cut into bite size pieces Zest of one lemon 2 Cloves garlic, minced Lemon juice to equal 1/4 cup 3 Tablespoons balsamic vinegar 1/4cup extra virgin olive oil 1 teaspoon sea salt 1/2 teaspoon black pepper 1/2 cup fresh basil, minced 1/2 cup feta cheese, crumbled into the salad (optional)
  • Wash and cook the rice in two cups water for 20 minutes. Set aside.
  • Cut the chicken into bite size pieces.
  • Combine the olives, scallions, asparagus , rice, and chicken in a bowl. Toss gently together.
  • Combine the zest, lemon juice, vinegar, oil, salt, pepper, and garlic in a small bowl, and beat well. Add the basil, and gently whisk again.
  • Pour the dressing over the salad, and toss again.
  • Sprinkle the cheese on top.
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