Recipe - Mediterranean Chicken-And-Rice Salad

3 tablespoon Red wine vinegar
1 One half tablespoon Extravirgin olive oil
One fourth teaspoon Coarsely ground pepper
1 Garlic clove; minced
3 cup Cooked longgrain rice
1 One half cup Diced cooked chicken breast;
(about 6 ounces)
One half cup Drained minced bottled
roasted red bell peppers
One fourth cup Medium pitted ripe olives;
drained and halved
One fourth cup Chopped fresh chives
One fourth cup Chopped fresh basil
One fourth cup Chopped fresh oregano
1 cn (14ounce) quartered
artichoke hearts; drained

1. Combine vinegar, olive oil, pepper, and minced garlic in a small bowl.
Set dressing aside.

2. Combine rice and remaining ingredients in a large bowl. Add dressing;
stir until wellblended. Yield: 4 servings (serving size: 2 cups).

Nutritional Information: CALORIES 360 (24% from fat); FAT 9.4g (sat 1.6g,
mono 5.7g, poly 1.4g); PROTEIN 20.5g; CARB 49.9g; FIBER 4.1g; CHOL 36mg;
IRON 5.6mg; SODIUM 421mg; CALC 156mg

SOURCE: Cooking Light YEAR: 1997 ISSUE: June PAGE: 103

Posted to EATLF Digest by Katherine Rodman levya@mindspring.com on Apr
12, 1998