Grilled Chicken & Rice Salad
2/3 cup fat free Italian salad dressing
6 small skinless, boneless chicken breast halves,
(1 1/2 to 1 3/4 pounds total)
1 cup loose pack frozen French cut green beans
3 cups cooked brown rice, chilled
1 (14 oz) can artichoke hearts, drained & quartered
2 cups packaged coleslaw mix
1. Place 3 tbsp of the Italian salad dressing in a small bowl.
Set aside remaining dressing.
2. Place chicken on the rack of an uncovered grill directly over medium hot coals. Grill 12 to 15
minutes or until chicken is tender and no longer pink (170 degrees F.), turning once and
brushing chicken with the 3 tbsp dressing during the last 2 minutes.
3. Rinse green beans with cool water for 30 seconds; drain well. In a large bowl toss together
beans, chilled rice, artichoke hearts and coleslaw mix. Pour the reserved salad dressing over
rice mixture; toss to gently coat.
4. Remove chicken from grill and slice. Arrange lettuce leaves on 4 dinner plates. Top with the
rice mixture and chicken slices.
Yield: 6 Servings Serving Size: 1 chicken breast half and 1 cup rice salad
WW Plus+ = 6 Per Serving
Calories 280, Carbs 30, Fat 3 g, Fiber 5 g, Protein 31g.
WW Plus+ = 6