Warm Chicken Salad with Red Onions and Rice

Description

Makes 6 servings.

Ingredients

• 6 boneless, skinless chicken breast halves (about 2¼ pounds)
• 1 tablespoon dried oregano
• ½ teaspoon ground black pepper
• ½ teaspoon salt
• 1 tablespoon olive oil
• 1 medium-size red bell pepper, cut into julienned strips
• 1 small red onion, sliced
• ⅓ cup low-sodium chicken broth
• 2 tablespoons balsamic vinegar
• 2 tablespoons drained capers (optional)
• 1 tablespoon white wine
• 2 teaspoons sugar
• 3 cups cooked rice (cooked without salt and fat)
• 6 large romaine lettuce leaves

Procedures

1. Sprinkle chicken with oregano, black pepper and salt.
2. Heat oil in large skillet over medium-high heat until hot; add chicken. Cook about 7 minutes on each side or until brown and no longer pink in center. Remove chicken; keep warm.
3. Add red pepper and onion to skillet; cook and stir 2 to 3 minutes or until crisp-tender.
4. Stir in broth, vinegar, capers, wine and sugar; cook 3 to 4 minutes or until thickened slightly.
5. Combine rice with broth mixture in large bowl; toss.
6. Place 1 lettuce leaf on each plate; arrange rice mixture over lettuce. Slice chicken; fan over rice.