Chicken-rice salad with tomato & basil

4 Servings

Ingredients

Quantity Ingredient
3 Chicken breast halves:
..boneless & skinless
5 mediums Tomatoes: thin wedges
½ cup Chopped fresh basil
1 tablespoon Olive oil
1 tablespoon Fresh lemon juice
1 large Garlic clove: minced
3 cups Cooked long-grain white rice
1 large Arugula or watercress bunch
4 tablespoons Fresh basil: thinly sliced
..(garnish)

Directions

Preheat oven to 400 F or prepare barbecue (medium-high heat). Season chicken with salt and pepper. Roast or grill chicken just until cooked through, about 15 min. Cool. Cut chicken into ½" wide strips.

Combine tomatoes, chopped basil, oil, lemon juice and garlic in large bowl. Let stand at room temperature 20 min. Add rice and chicken to bowl and stir to blend. Season to taste with salt and pepper. Spoon salad into center of platter; surround with arugula. Garnish with thinly sliced basil. Serve salad at room temperature.

From Bon Appetit, 8/93.

Per serving: 380 cal, 6 g fat, 102 mg Na, 58 mg cholesterol.

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