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
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.