Warm Chicken Salad with Red Onions and Rice
Ingredients
- 6 boneless, skinless chicken breast halves (about 2¼ pounds)
- 1 tablespoon dried oregano
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- 1 tablespoon olive oil
- 1 medium-size red bell pepper, cut into julienned strips
- 1 small red onion, sliced
- ? cup low-sodium chicken broth
- 2 tablespoons balsamic vinegar
- 2 tablespoons drained capers (optional)
- 1 tablespoon white wine
- 2 teaspoons granulated sugar|sugar
- 3 cups cooked rice (cooked without salt and fat)
- 6 large romaine lettuce leaves
- Sprinkle chicken with oregano, black pepper and salt.
- Heat oil in large skillet over medium-high heat until hot; add chicken. Cook about 7 minutes on each side or until brown and no longer pink in center. Remove chicken; keep warm.
- Add red pepper and onion to skillet; cook and stir 2 to 3 minutes or until crisp-tender.
- Stir in broth, vinegar, capers, wine and granulated sugar|sugar; cook 3 to 4 minutes or until thickened slightly.
- Combine rice with broth mixture in large bowl; toss.
- Place 1 lettuce leaf on each plate; arrange rice mixture over lettuce. Slice chicken; fan over rice.
This article uses material from the "Warm Chicken Salad with Red Onions and Rice" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
