Chicken And Rice Salad
|Water||2 Cup (32 tbs)|
|Uncooked long grain rice||1 Cup (16 tbs)|
|Garbanzo beans||1⁄2 Cup (8 tbs), drained (Cooked / Canned)|
|Roasted red sweet pepper||3 1⁄2 Ounce, drained and chopped (1/2 Of A 7 Ounce Jar)|
|Canned sliced pitted ripe olives||2 1⁄4 Ounce, drained (1 Can)|
|Thinly sliced green onions||1⁄4 Cup (4 tbs)|
|Marinated artichoke hearts||6 1⁄2 Ounce (1 Jar)|
|Boneless, skinless chicken breast halves||12 Ounce, cut into bite size strips|
|Chili powder||2 Teaspoon|
|Dried rosemary||1⁄2 Teaspoon, crushed|
|Feta cheese with basil and tomato/Plain feta cheese||2 Ounce, crumbled|
In a medium saucepan bring water to boiling.
Stir in uncooked rice.
Return to boiling; reduce heat.
Simmer, covered, about 15 minutes or until rice is tender.
Place in a colander.
Rinse with cold water; drain.
In a large bowl combine garbanzo beans, roasted sweet peppers, olives, and green 'onions.
Drain artichokes, reserving the marinade.
Chop artichokes; add to bean mixture.
Stir in cooked rice.
Sprinkle chicken with chili powder and rosemary.
In a large nonstick skillet heat 1 tablespoon of the reserved artichoke marinade over medium heat.
Add chicken; cook and stir for 3 to 4 minutes or until chicken is no longer pink.
Stir the cooked chicken and the remaining artichoke marinade into rice mixture.
Add feta cheese; toss gently to combine.
Cover and chill for at least 6 to 24 hours.