Chicken Salad: American Chicken Salad

posted by kothie 06-20-100 10:47 PM

American Chicken Salad
Yield: 6 servings

1 lb. boneless, skinless chicken breasts
1 tbsp. olive oil
1/4 tsp. salt
1/4 tsp. ground black pepper
3 cup cooked brown rice, cooled to room temperature
14 oz can of artichoke hearts, drained and quartered
1 cup whole walnuts, toasted
1 cup frozen snow peas, thawed and blanched
1/2 cup red bell pepper, cut into 1/2-inch pieces

2 tbsp. red wine vinegar
2 tbsp. fresh lime juice
1 tbsp. olive oil
1 tbsp. chopped basil
1 clove garlic, minced
1/4 tsp. salt
fresh spinach leaves

Brush chicken with olive oil; season with salt and black pepper. Grill or broil chicken breasts. Chill chicken; cut in 3/4-inch cubes.

Combine chicken, rice, artichokes, walnuts, peas and red pepper in large bowl.

Blend vinegar, lime juice, olive oil, basil, garlic and salt in small bowl. Pour over salad; toss lightly. Serve on spinach leaves.

*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.

Courtesy of the USA Rice Federation -


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