Mediterranean chicken and brown rice salad

Yield: 6 Servings

Measure 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 \N Cloves garlic; minced

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

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