Title: Mediterranean Chicken-And-Rice Salad
Categories: None
Yield: 4 Servings

3 tb Red wine vinegar
1 1/2 tb Extra-virgin olive oil
1/4 ts Coarsely ground pepper
1 Garlic clove; minced
3 c Cooked long-grain rice
1 1/2 c Diced cooked chicken breast;
-(about 6 ounces)
1/2 c Drained diced bottled
-roasted red bell peppers
1/4 c Medium pitted ripe olives;
-drained and halved
1/4 c Chopped fresh chives
1/4 c Chopped fresh basil
1/4 c Chopped fresh oregano
1 cn (14-ounce) quartered
-artichoke hearts; drained

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 on Apr
12, 1998