Mediterranean Chicken-And-Brown Rice Salad

• 2 teaspoons olive oil
• 1 cup coarsely chopped onion
• 1 cup uncooked long-grain brown rice
• 1 cup water
• 1 (10 1/2-ounce) can low-salt chicken broth
• 2 cups coarsely chopped plum tomato
• 1 3/4 cups cubed ready-to-eat roasted skinned, boned chicken breasts (about 2 breasts)
• 1/2 cup chopped fresh basil
• 1/4 cup chopped fresh oregano
• 1/4 cup coarsely chopped ripe olives
• 2 tablespoons white balsamic vinegar
• 1/4 teaspoon salt
• 1 (19-ounce) can chickpeas (garbanzo beans), drained
• 2 garlic cloves, minced

1. Heat the olive oil in a large saucepan over medium-high heat. Add onion, and saute for 3 minutes. Add rice, and saute for 1 minute. Stir in the water and broth, and bring to a boil. Cover, reduce heat to medium-low, and cook for 45 minutes or until the liquid is absorbed. Spoon into a large bowl; fluff with a fork. Add tomato and remaining ingredients, and toss well. Serve at room temperature or chilled.

olive oil, onion, longgrain brown rice, water, lowsalt chicken broth, tomato, chicken breasts, fresh basil, fresh oregano, olives, white balsamic vinegar, salt, chickpeas, garlic

Taken from www.myrecipes.com/recipe/mediterranean-chicken-and-brown-rice-salad (may not work)