Summer Chicken and Rice Salad With Terragon Dressing

• 2 chicken breasts
• 2 cups jasmin rice, cooked
• 4 scallions, thinly sliced
• 1 red bell pepper, chopped
• 12 green bell pepper, chopped
• 5 tablespoons olive oil, divided
• salt and pepper, to taste
• 14 cup rice vinegar
• 1 12 teaspoons dried tarragon leaves
• baby greens

1. Remove fatty parts from chicken, cut into 1 inch pieces, sprinkle with salt and pepper to your taste, and cook in a skillet using 2 tablespoons of the olive oil until cooked through and slighly golden on the edges.
2. Combine rice, chicken, scallions, and red and green pepper in a large bowl.
3. Mix well.
4. In a small bowl, mix together 3 tablespoons of the olive oil, the rice vinegar, and terragon.
5. Pour the dressing over the rice mixture, and mix well.
6. Serve alone or on top of baby greens.

chicken breasts, jasmin rice, scallions, red bell pepper, green bell pepper, olive oil, salt, rice vinegar, tarragon, baby greens

Taken from www.food.com/recipe/summer-chicken-and-rice-salad-with-terragon-dressing-476583 (may not work)