Mediterranean Chicken-and-Brown Rice Salad

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Yield:

6 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 304
Caloriesfromfat 18 %
Fat 6 g
Satfat 1.1 g
Monofat 2.3 g
Polyfat 1.5 g
Protein 17 g
Carbohydrate 47.5 g
Fiber 5 g
Cholesterol 21 mg
Iron 3.9 mg
Sodium 460 mg
Calcium 112 mg

Ingredients

2 teaspoons olive oil
1 cup coarsely chopped onion
1 cup uncooked long-grain brown rice
1 cup water
1 (10 1/2-ounce) can low-salt chicken broth
2 cups coarsely chopped plum tomato
1 3/4 cups cubed ready-to-eat roasted skinned, boned chicken breasts (about 2 breasts)
1/2 cup chopped fresh basil
1/4 cup chopped fresh oregano
1/4 cup coarsely chopped ripe olives
2 tablespoons white balsamic vinegar
1/4 teaspoon salt
1 (19-ounce) can chickpeas (garbanzo beans), drained
2 garlic cloves, minced

Preparation

Heat the olive oil in a large saucepan over medium-high heat. Add onion, and sauté for 3 minutes. Add rice, and sauté for 1 minute. Stir in the water and broth, and bring to a boil. Cover, reduce heat to medium-low, and cook for 45 minutes or until the liquid is absorbed. Spoon into a large bowl; fluff with a fork. Add tomato and remaining ingredients, and toss well. Serve at room temperature or chilled.

Note:

April 1998
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