Chicken And Rice Salad Recipe
Ingredients
| Water | 2 Cup (16 tbs) | |
| Long grain rice | 1 Cup (16 tbs), uncooked | |
| 1/2 cup cooked or canned garbanzo beans, drained | ||
| 1/2 of a 7-ounce jar roasted red sweet peppers, drained and chopped | ||
| Ripe olives | 1 2 1/4 Ounce, drained | |
| Green onions | 1/4 Cup (16 tbs), thinly sliced | |
| 1 6- or 6 1/2-ounce jar marinated artichoke hearts | ||
| 12 ounces skinless, boneless chicken breast halves, cut into bite-size strips | ||
| Chili powder | 2 Teaspoon | |
| Dried rosemary | 1/2 Teaspoon, crushed | |
| Feta tomato | 1/2 Cup (16 tbs), crumbled | |
Directions
In a medium saucepan bring water to boiling.
Stir in uncooked rice.
Return to boiling; reduce heat.
Simmer, covered, about 15 minutes or until rice is tender.
Place in a colander.
Rinse with cold water; drain.
In a large bowl combine garbanzo beans, roasted sweet peppers, olives, and green 'onions.
Drain artichokes, reserving the marinade.
Chop artichokes; add to bean mixture.
Stir in cooked rice.
Sprinkle chicken with chili powder and rosemary.
In a large nonstick skillet heat 1 tablespoon of the reserved artichoke marinade over medium heat.
Add chicken; cook and stir for 3 to 4 minutes or until chicken is no longer pink.
Stir the cooked chicken and the remaining artichoke marinade into rice mixture.
Add feta cheese; toss gently to combine.
Cover and chill for at least 6 to 24 hours.
Stir in uncooked rice.
Return to boiling; reduce heat.
Simmer, covered, about 15 minutes or until rice is tender.
Place in a colander.
Rinse with cold water; drain.
In a large bowl combine garbanzo beans, roasted sweet peppers, olives, and green 'onions.
Drain artichokes, reserving the marinade.
Chop artichokes; add to bean mixture.
Stir in cooked rice.
Sprinkle chicken with chili powder and rosemary.
In a large nonstick skillet heat 1 tablespoon of the reserved artichoke marinade over medium heat.
Add chicken; cook and stir for 3 to 4 minutes or until chicken is no longer pink.
Stir the cooked chicken and the remaining artichoke marinade into rice mixture.
Add feta cheese; toss gently to combine.
Cover and chill for at least 6 to 24 hours.
Chef
