Summer Solstice Chicken and Rice Salad

This quick and easy recipe uses pre-cooked items along with short cooking items for a great meal.

• Ready In: 45 mins
• Serves: 4

Ingredients

• Dressing

• 1⁄4 cup white 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

• Salad

• 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

Directions

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.