Seasoning infused rice, tender chicken, and crisp sugar snap peas, all mixed together with a tangy flavorful dressing and topped with toasted pecans and fresh grated Parmesan. It's the perfect one dish meal!
Cut asparagus into bite-sized pieces and parboil for 2-3 minutes. Remove from boiling water immediately and transfer to a bowl of ice water. Drain and set aside.
Rinse rice in cold water until water runs clear. Add 2 ½ cups cold water and let the rice soak for 1 hour.
Add seasonings to rice and stir to mix well before cooking. Fluff cooked rice and set aside to cool completely.
Combine all dressing ingredients and whisk together well. Set aside.
Mix together cooled rice, chicken, and asparagus.
Add dressing and mix well.
Chill salad in refrigerator for 30 minutes before serving.
Top with chopped pecans and grated Parmesan, if desired.
Notes
Feel free to substitute the asparagus with your favorite vegetables. Broccoli, peppers, artichokes, spinach, and snap peas are some great alternatives.
For even more flavor, cook the rice using chicken broth instead of water.
You could substitute the chicken with shrimp.
To make this vegetarian, skip the chicken completely and replace it with more vegetables.