Ingredients
3 boneless skinnless chicken breast halves (about 14 oz)
5 med tomatoes, cut into thin wedges (about 1 lb)
1/2 c. chopped fresh basil
1 tbls. olive oil
1 tbls. fresh lemon juice
1 lrg. garlic clove, minced
3 c. cooked long grain white rice
1 lrg. arugula or watercress bunch
thinly sliced fresh basil
Preparation
Preheat oven to 400 degrees F or prepare BBQ (med-high heat). Season chicken with salt and pepper. Roast or grill chicken just until cooked through, about 15 minutes. Cool. Cut chicken into 1/2 inch wide strips. Combine tomatoes, chopped basil, oil, lemon juice and garlic in large bowl. Let stand at room temperature 20 minutes. Add rice and chicken to bowl and stir to blend. Season to taste with salt and pepper. Spoon salad into center of platter; surround with arugula. Garnish with thinly sliced basil. Serve salad at room temperature.
