Mediterranean Chicken-and-rice Salad

Some believers are very surprised when they are called to suffer. They thought they would do some great thing for God, but all God permits them to do is to suffer. Just suppose you could speak with those who have gone to be with the Lord; everyone has a different story, yet everyone has a tale of suffering. One was persecuted by family and friends...another was inflicted with pain and disease, neglected by the world...another was bereaved of children...another had all these afflictions. But you will notice that though the water was deep, they all have reached the other side. Not one of them blames God for the road He led them; “Salvation” is their only cry. Are there any of you, dear children, murmuring at your lot? Do not sin against God. This is the way God leads all His redeemed ones.

Robert Murray McCheyne

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats			4	Servings

INGREDIENTS

3	T	Red wine vinegar
1 1/2	T	Extra-virgin olive oil
1/4	t	Coarsely ground pepper
1		Garlic clove, minced
3	c	Cooked long-grain rice
1 1/2	c	Diced cooked chicken breast
		about 6 ounces
1/2	c	Drained diced bottled
		roasted red bell peppers
1/4	c	Medium pitted ripe olives
		drained and halved
1/4	c	Chopped fresh chives
1/4	c	Chopped fresh basil
1/4	c	Chopped fresh oregano
1		14-ounce quartered
		artichoke hearts drained

INSTRUCTIONS

Combine vinegar, olive oil, pepper, and minced garlic in a small  bowl.
Set dressing aside. Combine rice and remaining ingredients in a  large
bowl. Add dressing; stir until well-blended. Yield: 4 servings
(serving size: 2 cups).  Nutritional Information: CALORIES 360 (24%
from fat); FAT 9.4g (sat  1.6g, mono 5.7g, poly 1.4g); PROTEIN 20.5g;
CARB 49.9g; FIBER 4.1g;  CHOL 36mg; IRON 5.6mg; SODIUM 421mg; CALC
156mg  SOURCE: Cooking Light YEAR: 1997 ISSUE: June PAGE: 103  Posted
to EAT-LF Digest by Katherine Rodman <[email protected]> on  Apr 12,
1998

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