Mediterranean Chicken And Rice Salad

• 2 c. Cauliflower Rice
• 1 clove garlic, crushed
• 3 Tbsp. wine vinegar
• 2 Tbsp. olive oil
• 1 Tbsp. mayonnaise
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 c. diced cooked chicken
• 1/3 c. diced sweet red onion
• 1/2 c. diced celery
• 1/2 c. diced green pepper
• 1/3 c. chopped fresh parsley
• 1 (10.75 oz.) can condensed cream of mushroom soup
• 1 c. water
• 0.75 c. uncooked brown rice
• 0.25 tsp. paprika
• 0.25 Tbsp. ground black pepper
• 4 skinless, boneless chicken breasts
• 1 (16 oz.) pkg. frozen okra, thawed and sliced

1. Preheat the oven to 375u0b0F (190u0b0C). In a 9 x 13-inch baking dish, combine the soup, water, rice, okra, paprika and ground black pepper. Place the chicken on top of the rice mixture. Sprinkle with additional paprika and ground black pepper. Cover and bake in the preheated oven for 45 minutes or until the chicken is cooked through and the juices run clear. (For creamier rice, increase the water amount to 1 1/3 cups.)

cauliflower, clove garlic, wine vinegar, olive oil, mayonnaise, salt, pepper, chicken, sweet red onion, celery, green pepper, parsley, condensed cream, water, brown rice, paprika, ground black pepper, skinless, frozen okra

Taken from www.cookbooks.com/Recipe-Details.aspx?id=93434 (may not work)