Grilled Chicken Salad

• 14 lb boneless skinless chicken breast
• 3 cups cooked rice, cooled to room temperature
• 14 ounces artichoke hearts, drained
• 1 12 cups zucchini, small, diagonally sliced
• 34 cup fresh snow pea, or
• 34 cup snow peas, frozen
• 12 medium red pepper, cut into 1- inch cubes
• 13 cup light Italian dressing
• 1 teaspoon fresh basil, chopped
• 12 teaspoon salt
• 12 teaspoon black pepper
• 6 lettuce leaves

1. Season chicken with salt and pepper.
2. Grill or broil chicken breasts .
3. Add zuchini during the last 5 minutes of grilling time.
4. Cover and chill chicken and zucchini.
5. Cut chicken into 3/4-inch cubes.
6. Combine rice, chicken, zucchini, artichokes, snow peas and red pepper in a large bowl.
7. Blend dressing and basil in a small bowl.
8. Pour over salad; toss lightly.
9. Serve on lettuce leaves.

chicken breast, rice, hearts, zucchini, fresh snow, snow peas, red pepper, light italian dressing, fresh basil, salt, black pepper

Taken from www.food.com/recipe/grilled-chicken-salad-357215 (may not work)