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Name: Chicken-Rice Salad with Tomato and Basil
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 3 c Cooked long-grain white rice; 4 tb Fresh basil: thinly sliced; 3 Chicken breast halves:; ..(garnish); 1 tb olive oil; 1/2 c Chopped fresh basil; 1 lg Garlic clove: minced; 5 md Tomatoes: thin wedges; 1 lg Arugula or watercress bunch; ..boneless & skinless; 1 tb Fresh Lemon Juice

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INGREDIENTS

3 c Cooked long-grain white rice
4 tb Fresh basil: thinly sliced
3 Chicken breast halves:
..(garnish)
1 tb olive oil
1/2 c Chopped fresh basil
1 lg Garlic clove: minced
5 md Tomatoes: thin wedges
1 lg Arugula or watercress bunch
..boneless & skinless
1 tb Fresh Lemon Juice

Servings

INSTRUCTIONS

Preheat oven to 400 F or prepare barbecue (medium-high heat). Season chicken with salt and pepper. Roast or grill chicken just until cooked through, about 15 min. Cool. Cut chicken into 1/2" wide strips. Combine tomatoes, chopped basil, oil, lemon juice and garlic in large bowl. Let stand at room temperature 20 min. Add rice and chicken to bowl and stir to blend. Season to taste with salt and pepper. Spoon salad into center of platter; surround with arugula. Garnish with thinly sliced basil. Serve salad at room temperature. From Bon Appetit, 8/93. Per serving: 380 cal, 6 g fat, 102 mg Na, 58 mg cholesterol. Posted to MM-Recipes Digest V3 #294 Date: Sun, 27 Oct 96 12:54:03 UT From: "Deborah K?hnen"

NOTES

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Chicken-Rice Salad with Tomato and Basil

3 c Cooked long-grain white rice
4 tb Fresh basil: thinly sliced
3 Chicken breast halves:
 ..(garnish)
1 tb olive oil
1/2 c Chopped fresh basil
1 lg Garlic clove: minced
5 md Tomatoes: thin wedges
1 lg Arugula or watercress bunch
 ..boneless & skinless
1 tb Fresh Lemon Juice

Preheat oven to 400 F or prepare barbecue (medium-high heat). Season  chicken with salt and pepper.  Roast or grill chicken just until cooked  through, about 15 min. Cool. Cut chicken into 1/2" wide strips.    Combine tomatoes, chopped basil, oil, lemon juice and garlic in large bowl.  Let stand at room temperature 20 min. Add rice and chicken to bowl and stir  to blend. Season to taste with salt and pepper. Spoon salad into center of  platter; surround with arugula. Garnish with thinly sliced basil. Serve  salad at room temperature.    From Bon Appetit, 8/93.    Per serving: 380 cal, 6 g fat, 102 mg Na, 58 mg cholesterol.  Posted to MM-Recipes Digest V3 #294    Date: Sun, 27 Oct 96 12:54:03 UT    From: "Deborah K?hnen" <DEBKUHNEN@msn.com>

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Nutrition

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Serving Size: 1 Serving (175g)
Recipe Makes: 4 Servings

Calories: 227
Calories from Fat: 12 (5%)

Amt Per Serving		% DV

	Total Fat 1.3g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.8g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 1.8mg		0 %
Potassium 67mg		2 %
Total Carbohydrate 47.8g		14 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 47.1g
Protein 4.6g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 227

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