Ingredients
DRESSING
1/2 cup lemon juice
1/2 cup fat-free chicken broth
2 Tablspoon. sugar
2 Tablspoon. olive oil
1 Tablspoon. chopped fresh oregano or 1 teaspoon dried oregano leaves
1 teaspoon minced fresh garlic
1/2 teaspoons salt
1/2 teaspoons black pepper
SALAD
4 boneless skinless chicken breasts
2 cups cold cooked Riceland Extra Long Grain Rice
1/2 cup thinly sliced and halved cucumber
1/2 cup red bell pepper strips
1/4 cup thinly sliced and quartered red onion
1/4 cup crumbled feta cheese
Lettuce leaves
8 Greek olives, if desired
Preparation
1. In small bowl, combine dressing ingredients; stir well. Reserve 1/3 cup for salad.
2. In medium bowl, combine remaining dressing and chicken, turning to coat. Cover; refrigerate 1 hour, turning once.
3. Meanwhile in medium bowl, combine rice, cucumber, bell pepper, red onion and feta cheese; pour reserved dressing over rice mixture. Toss to coat; refrigerate.
4. Remove chicken from dressing-marinade. Grill or broil 4-6 inches from heat 13-18 minutes or until chicken is tender and juices run clear, brushing once with dressing-marinade.
5. To serve, place lettuce leaves on individual plates. Spoon rice mixture on top of lettuce. Slice chicken and arrange on top of salad. Garnish with olives if desired.
From our "Rice Sensations" cookbook