Wednesday, July 22, 2009

Chicken-Brown Rice Salad

This is another way to use your grilled chicken. Cook up several pieces at a time and freeze and keep for recipes like these.

2/3 cup bottled fat free Italian salad dressing

6 small skinless boneless chicken breast

1/cup loose -pack frozen cut green beans

3 cups cooked brown rice or cooked Kasha,chilled

1 14 oz can artichoke hearts, drained and quartered

2 cups shredded cabbage with carrot

lettuce leaves

1. Place 3 tablespoons of the Italian salad dressing in a small bow. Set aside remaining Italian salad dressing

2.Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 -15 minutes or until chicken is tender and no longer pink,turning once and brushing chicken with the

3 tablespoons dressing during the last 2 minutes.

3. Rinse green beans with cool water for 30 seconds:drain well. In a large bowl toss together beans,chilled rice,artichoke hearts, and coleslaw mix. Pour the reserved salad dressing over the rice mixture:toss to gently coat.

4.Remove chicken from grill, Slice chicken. Arrange lettuce leaves on 4 dinner plates. Top with the rice mixture and chicken slices.

Makes 6 servings.

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