Title: Chicken-rice salad with tomato and basil
 Categories: Main dish, Salads, Chicken, Rice
      Yield: 4 Servings
 
      3    Chicken breast halves:
           ..boneless & skinless
      5 md Tomatoes: thin wedges
    1/2 c  Chopped fresh basil
      1 tb Olive oil
      1 tb Fresh lemon juice
      1 lg Garlic clove: minced
      3 c  Cooked long-grain white rice
      1 lg Arugula or watercress bunch
      4 tb Fresh basil: thinly sliced
           ..(garnish)
 
  Preheat oven to 400 F or prepare barbecue (medium-high heat). Season
  chicken with salt and pepper.  Roast or grill chicken just until
  cooked through, about 15 min. Cool. Cut chicken into 1/2" wide strips.
  
  Combine tomatoes, chopped basil, oil, lemon juice and garlic in large
  bowl. Let stand at room temperature 20 min. 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.
    
  Per serving: 380 cal, 6 g fat, 102 mg Na, 58 mg cholesterol.