CALIFORNIA CHICKEN SALAD

CALIFORNIA CHICKEN SALAD

Ingredients for 6 Servings

1 lb Boneless skinless chicken breasts
1 tbsp Olive oil
1/4 tsp Salt
1/4 tsp Ground black pepper
3 cups Cooked brown rice, cooled to room temperature
14 oz Can artichoke hearts, drained and quartered
1 cup Whole walnuts, toasted*
1 cup Frozen snow peas, thawed and blanched
1/2 cup Red bell pepper, cut into 1/2-inch pieces
2 tbsp Red wine vinegar
2 tbsp Fresh lime juice
1 tbsp Olive oil
1 tbsp Chopped basil
1 clove Garlic, minced
1/4 tsp Salt
Fresh spinach leaves

Procedure:

1. Brush chicken with olive oil; season with salt and black pepper.
2. Grill or broil chicken breasts.
3. Chill chicken; cut in 3/4-inch cubes.
4. Combine chicken, rice, artichokes, walnuts, peas and red pepper in large bowl.
5. Blend vinegar, lime juice, olive oil, basil, garlic and salt in small bowl.
6. Pour over salad; toss lightly.
7. Serve on spinach leaves.
8. To toast walnuts:
9. Conventional: Heat oven to 350 degrees. Spread walnuts in shallow baking pan; bake 8 to 10 minutes,
   stirring occasionally, until golden brown. Microwave:
10. Spread walnuts on glass pie plate.
11. Microwave at HIGH 4 to 5 minutes or until lightly browned, stirring after each minute.
12. Each serving provides 389 calories, 25 grams protein, 18 grams fat, 34 grams carbohydrate,
    5 grams dietary fiber, 48 milligrams cholesterol and 487 milligrams sodium.
13. Rice: Courtesy of the USA Rice Federation - www.ricecafe.com


http://foxbox.dnshome.de