Shelly's Recipe

CALIFORNIA SALAD

Category: Salad

1 lb boneless, skinless chicken breasts
1 tbsp olive oil
1/4 tsp salt and pepper
3 cups cooked brown rice, cooled to room temperature
1 (14 oz) can artichoke hearts, drained and quartered
1 cup whole walnuts, toasted
1 cup frozen snow peas, thawed and blanched
1/2 cup red bell pepper, cut into 1/2 inch pieces
Fresh spinach leaves

Dressing
2 tbsp red wine vinegar and lime juice
1 tbsp olive oil and chopped fresh basil
1 clove garlic, minced
1/4 tsp salt

Brush chicken with olive oil and season with salt and pepper. Grill or broil chicken breasts. Chill chicken; cut in 3/4 inch cubes. Combine chicken and next 5 ingredients in a bowl. Prepare dressing by whisking ingredients in a small bowl. Pour over salad; toss lightly. Serve on spinach leaves. Serves 6