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

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