California Chicken Salad

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California Chicken Salad

Serves: 6


	Ingredients 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 1 (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 Dressing 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

Method

Brush chicken with olive oil; season with salt and pepper. Grill or broil chicken breasts. Chill chicken; cut in 3/4-inch cubes. Combine chicken, rice, artichokes, walnuts, peas and red pepper in large bowl. Blend vinegar, lime juice, olive oil, basil, garlic and salt in small bowl. Pour over salad; toss lightly. Serve on spinach leaves.

*To toast walnuts: Conventional: Heat oven to 350 degrees. Spread walnuts in shallow baking pan; bake 8 to 10 minutes, stirring occasionally, until golden brown. Microwave: Spread walnuts on glass pie plate. Microwave at HIGH 4 to 5 minutes or until lightly browned, stirring after each minute.

Photo and Recipe Courtesy of The USA Rice Federation.