Grilled Chicken Salad

Cooking Instructions:

  • 1 pound boned and skinned chicken breasts
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 1/2 cups diagonally sliced zucchini
  • 3 cups cooked Lundberg California White Basmati Rice, cooled to room temperature
  • 1 9-ounce package frozen artichoke hearts*
  • 3/4 cup snow peas, blanched
  • 1/2 cup red pepper cubes
  • 1/2 cup Italian salad dressing
  • 1 teaspoon chopped fresh basil leaves
  • Lettuce leaves

    Season chicken with salt and pepper. Grill or broil chicken breasts and zucchini. Chill chicken and zucchini; cut chicken in 3/4-inch cubes.

    Combine rice, chicken, zucchini, artichoke hearts, snow peas, and red pepper in large bowl. Blend dressing and basil in small bowl. Pour over salad; toss lightly. Serve on lettuce leaves. Makes 4 servings.