Recipe - Mediterranean Chicken And Brown Rice Salad

2 teaspoon Olive oil
1 cup Chopped onion
1 cup Brown rice
2 cup Plum tomatoes; coarsely
chopped
8 ounce Roasted chicken breast meat
One half cup Chopped fresh basil
One fourth cup Chopped fresh oregano
One fourth cup Ripe olives; chopped
2 tablespoon White balsamic vinegar
One fourth teaspoon Salt
19 ounce Chickpeas; canned
2 Cloves garlic; minced

1. Heat olive oil in a large saucepan over mediumhigh heat. Add onion, and
saute for 3 minutes. Set aside.

2. Cook brown rice according to package instructions. Mix with sauteed
onion. Spoon mixture into large bowl.

3. Add tomato and remaining ingredients and mix well. Serve at room
temperature or chilled.

Serving size: 1 One half cup

NOTES : WW points = 5 Recipe by: Cooking Light March 1998 p. 146

Posted to EATLF Digest by Kat Rodman levya@mindspring.com on Apr 19,
1998