Summer Solstice Chicken And Rice Salad

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1/4 cup wine vinegar
• 2 tablespoons extra virgin olive oil
• 2 tablespoons water
• 1 tablespoon parmesan cheese, grated
• 2 teaspoons fresh thyme, snipped
• 2 garlic cloves, minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 12 ounces boneless skinless chicken breasts (free-range, organic chicken is best)
• 1 cup green beans, cut into bite-sized pieces
• 2 cups brown rice and wild rice (cooked according to package directions and chilled)
• 1 (14 ounce) jar artichoke hearts, drained and quartered
• 1 cup red cabbage, shredded
• 1/2 cup carrot, shredded
• 1/2 cup celery, diced
• 2 scallions, sliced

Recipe

• 1 combine all dressing ingredients in a jar and shake well. chill well.
• 2 when ready to cook, remove 2 tablespoons of the dressing and set the.rest back in the fridge. brush chicken with the 2 tablespoons of the vinaigrette.
• 3 grill or broil chicken until tender and no longer pink, turning once halfway through cooking—approximately 12 to 15 minutes. cut chicken into thin strips.
• 4 while chicken is cooking, blanch green beans and cool in ice water; drain well.
• 5 in a large bowl toss together green beans, cooked rice, artichoke hearts, cabbage, carrot, celery, and scallions. pour remaining vinaigrette over rice mixture and toss gently to coat.
• 6 serve rice mixture topped with chicken.