Grilled Chicken Salad

Cook extra chicken and zucchini in the evening while the barbecue is hot and this salad almost makes itself. Perfect for brunch, lunch or a light dinner. Make sure to have lots of cooked USA Rice on hand to prepare countless appetizers, salads, main meals and desserts in a hurry!

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  • 3/4 lb (375 g) boneless, skinless chicken breasts
  • 1/2 tsp (2 mL) ground black pepper
  • 1 1/2 cups (375 mL) diagonally sliced zucchini
  • 3 cups (750 mL) cooked USA Rice, cooled to room temperature
  • 1 jar (6 oz/170 g) marinated artichoke hearts, drained and quartered
  • 3/4 cup (175 mL) fresh snow peas, blanched
  • ½ medium red pepper, cubed
  • 1/3 cup (75 mL) light Italian salad dressing
  • 2 tsp (10 mL) chopped fresh basil leaves
  1. Season chicken with black pepper; grill or broil until no pink remains. Add zucchini during last 5 minutes of grilling or broiling. Cover and chill chicken and zucchini.
  2. Cut chicken into thin slices and chop zucchini. In medium bowl, combine rice, zucchini, artichokes, snow peas and red pepper. Whisk together dressing and basil. Pour over salad; toss lightly. Arrange chicken slices on top.