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
