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Prepare the crust:.Lightly coat a 9-inch springform pan with cooking spray; set aside.

Stir together gingersnap crumbs, pecans, melted butter, sugar, and salt in a medium bowl until evenly combined.Press into bottom and 1 1/2 inches up sides of prepared springform pan.. Bake in preheated oven until light golden, 10 to 12 minutes.Transfer to a wire rack, and let cool completely, about 30 minutes.

Reduce oven temperature to 325°F..Prepare the filling:.

Beat cream cheese with a stand mixer fitted with a paddle attachment on medium speed until smooth, about 2 minutes.

Add eggs, 1 at a time, beating until each is combined.Meanwhile, in a large frying pan, bring 1/4 inch of water to a simmer 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 then cut into approximately 1/2-inch chunks.. Add the pine nuts, rice, chicken, raisins, scallions, parsley, lemon zest, and dressing to the large bowl and stir gently to mix..The ingredients may call to mind the Mediterranean, but this salad will really sing with a dry Riesling from Alsace in northern France.