Grilled Chicken and Asparagus Rice Salad

Preparation

1. Step 1

   Combine rice and 1 cup of water in a heavy-bottomed pot. Bring to a boil; cover and simmer, cooking for a total of 17 minutes, until liquid has been absorbed and rice is tender.

2. Step 2

   Wash and dry chicken. Grill on both sides until cooked through, about 10 to 12 minutes.

3. Step 3

   Meanwhile wash asparagus and trim off the tough ends. Steam the asparagus for 7 to 10 minutes, depending on thickness of stalks.

4. Step 4

   Rinse the capers and chop coarsely. Mince the garlic. Pit the olives and chop coarsely. Combine the capers, garlic, olives, vinegar, oil and mustard, and whisk together.

5. Step 5

   When asparagus is cooked, drain and cut into one-inch pieces; add to dressing.

6. Step 6

   When chicken is cooked, cut into narrow julienne strips and cut each strip in half. Add to dressing.

7. Step 7

   Wash, dry and chop basil, and stir in. Wash, trim and cut tomatoes into bite-size pieces, and stir in. Add the rice when it is cooked. Season with salt and pepper, and mix well.