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
Directions[]
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.