Grilled Chicken and Wild Rice Salad

• 1 (6 ounce) package long grain and wild rice blend (plain rice mix, no seasonings)
• 23 cup fat-free Italian salad dressing, divided
• 6 chicken breasts, boneless & skinless (about 2 lbs total)
• 1 cup frozen green beans, french cut
• 1 (14 ounce) can artichoke hearts, drained and quartered
• 2 12 cups packaged coleslaw mix (cabbage with carrot mix, no dressing)

1. Prepare long grain and wild rice mix and directed on package (remember no seasoning packets - a plain rice mix).
2. Transfer rice to a bowl, cover and chill for 2 hours.
3. Place 3 tbls of Italian dressing in a bowl and set aside the remaining dressing.
4. Grill chicken on the rack of an uncovered grill over medium heat for 12-15 minutes or until chicken is tender and cooked through (170 degrees), turning once and brushing with the 3 tbls of dressing during the LAST two minutes of grilling.
5. Meanwhile, rinse the frozen green beans with cool water for 30 seconds and drain well.
6. In a large bowl, toss together beans, chilled cooked rice, artichoke hearts and coleslaw mix.
7. Pour the reserved Italian dressing over this mixture and toss gently to coat.
8. Slice grilled chicken; serve over the rice mixture.

long grain, italian salad dressing, chicken breasts, frozen green beans, hearts, carrot

Taken from www.food.com/recipe/grilled-chicken-and-wild-rice-salad-388508 (may not work)