Mediterranean chicken and brown rice salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Olive oil |
| 1 | cup | Chopped onion |
| 1 | cup | Brown rice |
| 2 | cups | Plum tomatoes; coarsely chopped |
| 8 | ounces | Roasted chicken breast meat |
| ½ | cup | Chopped fresh basil |
| ¼ | cup | Chopped fresh oregano |
| ¼ | cup | Ripe olives; chopped |
| 2 | tablespoons | White balsamic vinegar |
| ¼ | teaspoon | Salt |
| 19 | ounces | Chickpeas; canned |
| 2 | Cloves garlic; minced | |
Directions
1. Heat olive oil in a large saucepan over medium-high heat. Add onion, and saute for 3 minutes. Set aside. 2. Cook brown rice according to package instructions. Mix with sauteed onion. Spoon mixture into large bowl.
3. Add tomato and remaining ingredients and mix well. Serve at room temperature or chilled.
Serving size: 1½ cup
NOTES : WW points = 5 Recipe by: Cooking Light March 1998 p. 146 Posted to EAT-LF Digest by Kat Rodman <levya@...> on Apr 19, 1998