Rice Salad With Chicken And Asparagus

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1/3 cup pine nuts

5 tablespoons wine vinegar

1 clove garlic, minced

1 tablespoon lemon juice

1 tablespoon Dijon mustard

2 teaspoons salt

3/4 teaspoon fresh-ground black pepper

9 tablespoons olive oil

2 cups rice, preferably arborio

1 pound asparagus, tough ends snapped off and discarded, stems cut into 1/4-inch pieces, tips left whole

1 1/3 pounds boneless chicken thighs (about 6)

1 large tomato, cut into 1/2-inch dice

1/2 cup chopped red onion

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