California Chicken Salad
Recipe 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
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.
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.
This article uses material from the "California Chicken Salad" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
