Chicken and Rice Salad with Pine Nuts and Lemon

INGREDIENTS:

• ¼ cup pine nuts

• ¼ cup plus 1 tablespoon lemon juice (from about 2 lemons)

• Salt

• Fresh-ground black pepper

• ½ cup plus 2 tablespoons olive oil

• 1 ½ cups frozen petite peas

• 2 cups long-grain rice

• 1 ⅓ pounds boneless skinless chicken breasts (about 4)

• ¼ cup plus 2 tablespoons golden raisins

• 6 scallions, including green tops, chopped

• 3 tablespoons minced flat-leaf parsley

• 1 ½ teaspoons grated lemon zest
  

INSTRUCTIONS:

1. In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently until golden brown, about 5 minutes. Or toast the pine nuts in a 350° oven for about 8 minutes.
   

2. Whisk together the lemon juice, 1 teaspoon salt, and ¼ teaspoon pepper in a small glass or stainless-steel bowl. Add the oil slowly, whisking. Bring a large pot of salted water to a boil. Add the peas; cook until just barely tender, about 3 minutes. Using a slotted spoon or a strainer, transfer to a large bowl. Add the rice to the water and cook until tender, about 15 minutes. Drain, return to the pot, and cover to keep warm.
   

3. Meanwhile, bring ¼ inch of water to a simmer in a large frying pan over moderately high heat. Sprinkle the chicken with salt and pepper and add to the pan. Cover, reduce the heat, and simmer, turning once, until cooked through, about 12 minutes. Remove the chicken, let cool slightly, and cut into approximately ½-inch chunks.
   

4. Add the pine nuts, rice, chicken, raisins, scallions, parsley, lemon zest, and dressing to the large bowl and stir gently to mix.