Mediterranean chicken-and-rice salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Red wine vinegar |
| 1½ | tablespoon | Extra-virgin olive oil |
| ¼ | teaspoon | Coarsely ground pepper |
| 1 | Garlic clove; minced | |
| 3 | cups | Cooked long-grain rice |
| 1½ | cup | Diced cooked chicken breast; (about 6 ounces) |
| ½ | cup | Drained diced bottled roasted red bell peppers |
| ¼ | cup | Medium pitted ripe olives; drained and halved |
| ¼ | cup | Chopped fresh chives |
| ¼ | cup | Chopped fresh basil |
| ¼ | cup | Chopped fresh oregano |
| 1 | can | (14-ounce) quartered artichoke hearts; drained |
Directions
1. Combine vinegar, olive oil, pepper, and minced garlic in a small bowl.
Set dressing aside.
2. Combine rice and remaining ingredients in a large bowl. Add dressing; stir until well-blended. Yield: 4 servings (serving size: 2 cups).
Nutritional Information: CALORIES 360 (24% from fat); FAT 9.4g (sat 1.6g, mono 5.7g, poly 1.4g); PROTEIN 20.5g; CARB 49.9g; FIBER 4.1g; CHOL 36mg; IRON 5.6mg; SODIUM 421mg; CALC 156mg SOURCE: Cooking Light YEAR: 1997 ISSUE: June PAGE: 103 Posted to EAT-LF Digest by Katherine Rodman <levya@...> on Apr 12, 1998