California Chicken Salad

Description
Makes 6 servings.

Ingredients

 * 1 pound boneless skinless chicken breasts
 * 1 tablespoon olive oil
 * 1/4 teaspoon salt
 * 1/4 teaspoon ground black pepper
 * 3 cups cooked brown rice, cooled to room temperature
 * 1 14-ounce can artichoke hearts, drained and quartered
 * 1 cup whole walnuts, toasted*
 * 1 cup frozen snow peas, thawed and blanched
 * 1/2 cup red bell pepper, cut into 1/2-inch pieces
 * Dressing:
 * 2 tablespoons red wine vinegar
 * 2 tablespoons fresh lime juice
 * 1 tablespoon olive oil
 * 1 tablespoon chopped basil
 * 1 clove garlic, minced
 * 1/4 teaspoon salt
 * Fresh spinach leaves

Directions
Brush chicken with olive oil; season with salt and black pepper. Grill or broil chicken breasts. Chill chicken; cut in 3/4-inch cubes.

Combine chicken, rice, artichokes, walnuts, peas and red pepper in large bowl. Blend vinegar, lime juice, olive oil, basil, garlic and salt in small bowl. Pour over salad; toss lightly. Serve on spinach leaves.