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American Chicken Salad

Ingredients

  • 1 lb boneless, skinless chicken breast
  • 1 tbs olive oil
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 3 cups cooked brown rice, cooled to room temperature
  • 14 oz artichoke hearts, drained and quartered
  • 1 cup whole walnuts, toasted
  • 1 cup frozen snow peas, thawed and blanched
  • 8 tbs red bell pepper, cut into 1/2" pieces
  • FOR DRESSING
  • 2 tbs red wine vinegar
  • 2 tbs fresh lime juice
  • 1 tbs olive oil
  • 1 tbs chopped basil
  • 1 cl garlic, minced
  • 1/4 tsp salt
  • fresh spinach leaves
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American Chicken Salad

Time: 5 minutes prep, 10 minutes cook
Servings: 6 servings
 

Directions

  1. Brush chicken with olive oil; season with salt and black pepper.
  2. Grill or broil chicken breasts. Chill chicken; cut in 3/4-inch cubes.
  3. Combine chicken, rice, artichokes, walnuts, peas and red pepper in large bowl.
  4. Blend vinegar, lime juice, olive oil, basil, garlic and salt in small bowl.
  5. Pour over salad; toss lightly. Serve on spinach leaves.
  6. *To toast walnuts: Conventional: Heat oven to 350 degrees. Spread walnuts in shallow baking pan; bake 8 to 10 minutes, stirring occasionally, until golden brown. Microwave: Spread walnuts on glass pie plate. Microwave at HIGH 4 to 5 minutes or until lightly browned, stirring after each minute.
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Summary

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