Date added: December 15, 2007
A delicious and healthy meal
1. Combine all Thyme Vinaigrette ingredients into a screw-top jar, cover and shake well. Measure 2 tablespoon of the dressing and brush onto chicken; set aside the remaining vinaigrette until ready to serve.
2. Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until chicken is tender and no longer pink (170 F.), turning once halfway through grilling time. Cut chicken into bite-size strips.
3. Meanwhile, rinse green beans with cool water; drain well. In a large bowl toss together beans, cooked rice, artichoke hearts, cabbage, carrot and green onions. Pour the remaining vinaigrette over rice mixture; toss to coat.
4. Arrange lettuce leaves on 4 dinner plates. Top with rice mixture and chicken.
To Broil: Place chicken on an unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 12 to 15 minutes or until tender and no longer pink (170 F.), turning once halfway through grilling time.
| Per serving | % Daily Value* |
| Calories 365 | 18% |
| Fat 10g | 15% |
| Cholesterol 51mg | 17% |
| Sodium 462mg | 19% |
| Carbohydrates 41g | 18% |
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