Grilled Chicken Salad
| 3/4 lb | boneless, skinless chicken breasts | 375 g |
| 1/2 tsp | ground black pepper | 2 mL |
| 1-1/2 cups | diagonally sliced zucchini | 375 mL |
| 3 cups | cooked long grain white or brown U.S. rice, cooled to room temperature | 750 mL |
| 1 | jar (6 oz/170 g) marinated artichoke hearts, drained and quartered | 1 |
| 3/4 cup | fresh snow peas, blanched | 175 mL |
| 1/2 cup | chopped red or yellow sweet pepper | 125 mL |
| 1/3 cup | light Italian salad dressing | 75 mL |
| 1 tbsp | finely chopped fresh basil | 15 mL |
Season chicken with black pepper; grill or broil untilno pink remains. Add zucchini during last 5 minutes of grilling or broiling. Cover and chill chicken and zucchini. 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.
Makes 4 servings.
Source www.riceinfo.com
*Check salad dressing for gluten.
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