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Source: America's Favorite Food Associations

California Chicken Salad
This California Chicken Salad is easy to make and delicious!
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Serves: 6
Prep Time: 15 minutes
Cook Time: 28 minutes
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1 pound boneless skinless chicken breasts
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 cups brown rice, cooked, cooled to room temperature
1 14 oz. canned artichoke hearts, drained and quartered
1/2 cup walnuts
1 cup frozen snow peas, thawed and blanched
1/2 cup red bell pepper, cut in 1/2 inch pieces
Dressing, see below
2 tablespoons red wine vinegar
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 tablespoon basil, chopped
1 garlic clove, minced
1/4 teaspoon salt
fresh chopped spinach leaves

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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