Ingredients

DRESSING

1/2 cup lemon juice

1/2 cup fat-free chicken broth

2 Tbsp. sugar

2 Tbsp. olive oil

1 Tbsp. chopped fresh oregano or 1 tsp. dried oregano leaves

1 tsp. minced fresh garlic

1/2 tsp. salt

1/2 tsp. black pepper 

SALAD

4 boneless skinless chicken breasts

2 cups cold cooked Riceland Extra Long Grain Rice

1/2 cup thinly sliced and halved cucumber

1/2 cup red bell pepper strips

1/4 cup thinly sliced and quartered red onion

1/4 cup crumbled feta cheese

Lettuce leaves

8 Greek olives, if desired 
 

Directions 

In small bowl, combine dressing ingredients; stir well. Reserve 1/3 cup for salad.

In medium bowl, combine remaining dressing and chicken, turning to coat. Cover; refrigerate 1 hour, turning once.

Meanwhile in medium bowl, combine rice, cucumber, bell pepper, red onion and feta cheese; pour reserved dressing over rice mixture. Toss to coat; refrigerate.

Remove chicken from dressing-marinade. Grill or broil 4-6 inches from heat 13-18 minutes or until chicken is tender and juices run clear, brushing once with dressing-marinade.

To serve, place lettuce leaves on individual plates. Spoon rice mixture on top of lettuce. Slice chicken and arrange on top of salad.

Garnish with olives if desired.