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Ingredientes
- 1 lb boneless, skinless chicken breast
- 1 tbs olive oil
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 3 cups cooked brown rice, cooled to room temperature
- 14 oz artichoke hearts, drained and quartered
- 1 cup whole walnuts, toasted
- 1 cup frozen snow peas, thawed and blanched
- 8 tbs red bell pepper, cut into 1/2" pieces
- FOR DRESSING
- 2 tbs red wine vinegar
- 2 tbs fresh lime juice
- 1 tbs olive oil
- 1 tbs chopped basil
- 1 cl garlic, minced
- 1/4 tsp salt
- fresh spinach leaves
Direcciones
- Brush chicken with olive oil; season with salt and black pepper.
- Grill or broil chicken breasts. Chill chicken; cut in 3/4-inch cubes.
- Combine chicken, rice, artichokes, walnuts, peas and red pepper in large bowl.
- Blend vinegar, lime juice, olive oil, basil, garlic and salt in small bowl.
- Pour over salad; toss lightly. Serve on spinach leaves.
- *To toast walnuts: Conventional: Heat oven to 350 degrees. Spread walnuts in shallow baking pan; bake 8 to 10 minutes, stirring occasionally, until golden brown. Microwave: Spread walnuts on glass pie plate. Microwave at HIGH 4 to 5 minutes or until lightly browned, stirring after each minute.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 235g | |
| Recipe makes 6 servings | |
| Calories 291 | |
| Calories from Fat 102 | 35% |
| Total Fat 11.93g | 15% |
| Saturated Fat 1.54g | 6% |
| Trans Fat 0.02g | |
| Cholesterol 29mg | 10% |
| Sodium 251mg | 10% |
| Potassium 380mg | 11% |
| Total Carbs 29.86g | 8% |
| Dietary Fiber 5.7g | 19% |
| Sugars 1.36g | 1% |
| Protein 16.9g | 27% |
