1 lb. boned, skinned chicken breasts
1 tbsp. olive oil
1/4 tsp. each salt & ground black pepper
3 c. cooked brown rice, cooled to room temp.
1 (14 oz.) can artichoke hearts, quartered
1 c. toasted whole walnuts
1 c. frozen snow peas, thawed & blanched
1/2 c. diced red pepper

Brush chicken with olive oil; season with salt and pepper. Grill or broil chicken breasts. Chill chicken. Cut into 3/4" cubes. Combine chicken, rice, artichoke, peas and red pepper in large bowl.

DRESSING:

2 tbsp. each red wine vinegar & fresh lemon juice
1 tbsp. chopped fresh basil
1 clove garlic, minced
1/4 tsp. salt
Fresh spinach leaves

Blend dressing ingredients in a small bowl. Pour over salad; toss lightly. Serve on spinach leaves or lettuce leaves. Each serving provides 377 calories, 21 gr protein, 19 g fat, 32.6 grams carbohydrates, 460 milligrams sodium, 37 milligrams cholesterol.