Chicken-rice salad with tomato and 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.
Posted to MM-Recipes Digest V3 #294 Date: Sun, 27 Oct 96 12:54:03 UT From: "Deborah Kühnen" <DEBKUHNEN@...>