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Name: Mediterranean Chicken and Brown Rice Salad
Prep time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1/4 c fresh oregano Chopped; 1/4 c olives Ripe, chopped; 1 c Onions chopped; 2 c Plum tomatoes coarsely chopped; 1 c Brown rice; 1/2 c fresh basil Chopped; 1 19-oz can Chickpeas; 2 Garlic minced; 2 ts olive oil; 1/4 ts Salt; 8 oz Roasted chicken breast meat; 2 tb White balsamic vinegar

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INGREDIENTS

1/4 c fresh oregano ; Chopped
1/4 c olives ; Ripe, chopped
1 c Onions ; chopped
2 c Plum tomatoes ; coarsely chopped
1 c Brown rice
1/2 c fresh basil ; Chopped
1 19-oz can Chickpeas
2 Garlic ; minced
2 ts olive oil
1/4 ts Salt
8 oz Roasted chicken breast meat
2 tb White balsamic vinegar

Servings

INSTRUCTIONS

1. Heat olive oil in a large saucepan over medium-high heat. Add onion, and saute for 3 minutes. Set aside. 2. Cook brown rice according to package instructions. Mix with sauteed onion. Spoon mixture into large bowl. 3. Add tomato and remaining ingredients and mix well. Serve at room temperature or chilled. Serving size: 1 1/2 cup NOTES : WW points = 5 Recipe by: Cooking Light March 1998 p. 146 Posted to EAT-LF Digest by Kat Rodman on Apr 19, 1998

NOTES

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Nutrition

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Serving Size: 1 Serving (294g)
Recipe Makes: 6

Calories: 569
Calories from Fat: 81 (14%)

Amt Per Serving		% DV

	Total Fat 9.1g	12 %
	Saturated Fat 1.3g	7 %
	Monounsaturated Fat 2.5g
	Polyunsanturated Fat 3.5g
Cholesterol 21.3mg		7 %
Sodium 102.8mg		4 %
Potassium 1335.6mg		35 %
Total Carbohydrate 95.8g		28 %
	Dietary Fiber 22.2g	89 %
	Sugars, other 73.6g
Protein 30.4g		43 %
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: 569

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