California Chicken Salad

February 11 00:00 2003 Print This Article
California Chicken Salad

6 Servings


  • 1 pound boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3 cups cooked brown rice, cooled to room temperature
  • 1 (14-ounce) can artichoke hearts, drained and quartered
  • 1 cup whole walnuts, toasted*
  • 1 cup frozen snow peas, thawed and blanched
  • 1/2 cup red bell pepper, cut into 1/2-inch pieces
  • Fresh spinach leaves

    Dressing Ingredients:

  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • 1 tablespoon chopped basil
  • 1 clove garlic, minced
  • 1/4 teaspoon salt


  1. Brush chicken with olive oil; season with salt and black pepper. Grill or broil chicken breasts. Chill chicken; cut in 3/4-inch cubes. Combine chicken, rice, artichokes, walnuts, peas and red pepper in large bowl. Blend vinegar, lime juice, olive oil, basil, garlic and salt in small bowl. Pour over salad; toss lightly. Serve on spinach leaves.

    *To toast walnuts: Conventional: Heat oven to 350 degrees. Spread walnuts in shallow baking pan; bake 8 to 10 minutes, stirring occasionally, until golden brown. Microwave: Spread walnuts on glass pie plate. Microwave at HIGH 4 to 5 minutes or until lightly browned, stirring after each minute.

    Nutritional Information Per Serving:
    389 calories
    25 g protein
    18 g fat
    34 g carbohydrate
    5 g dietary fiber
    48 mg cholesterol
    487 mg sodium

Source: USA Rice

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