Mediterranean Chicken-and-Brown Rice Salad

By Lv2Cook

Ingredients

• 2 teaspoons olive oil
• 1 cup coarsely chopped onion
• 1 cup uncooked long-grain brown rice
• 1 cup water
• 1 (10 1/2-ounce) can low-salt chicken broth
• 2 cups coarsely chopped plum tomato
• 1 3/4 cups cubed, ready-to-eat, roasted, skinned, boned chicken breasts (about 2 breasts)
• 1/2 cup chopped fresh basil
• 1/4 cup chopped fresh oregano
• 1/4 cup coarsely chopped ripe olives
• 2 tablespoons white balsamic vinegar
• 1/4 teaspoon salt
• 1 (19-ounce) can chickpeas (garbanzo beans) drained
• 2 garlic cloves minced

Preparation

Step 1

Heat the olive oil in a large saucepan over medium-high heat. Add onion, and sauté for 3 minutes. Add rice, and sauté for 1 minute. Stir in the water and broth, and bring to a boil. Cover, reduce heat to medium-low, and cook for 45 minutes or until the liquid is absorbed. Spoon into a large bowl; fluff with a fork. Add tomato and remaining ingredients, and toss well. Serve at room temperature or chilled.

Serving Size: 1 1/2 cups