California Chicken Salad

Description

Makes 6 servings.

Ingredients

• 1 pound boneless skinless Chicken breasts
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3 cups cooked brown rice, cooled to room temperature
• 1 14-ounce 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 tablespoons red wine vinegar
• 2 tablespoons fresh lime juice
• 1 tablespoon olive oil
• 1 tablespoon chopped basil
• 1 clove garlic, minced
• 1/4 teaspoon salt
• Fresh spinach leaves

Procedures

Brush Chicken with olive oil; season with salt and black 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.