Grilled Chicken Salad

¾ lb. boned and sinned chicken breast
½ tsp. salt
½ tsp. white pepper
1½ cups diagonally sliced small zucchini
3 cups cooked rice, cooled to room temp.
1 14oz. can artichoke hearts, drained
¾ cup fresh snow peas, bleached
½ medium red pepper, cut into 1” cubes
1/3 cup Italian salad dressing
1 tsp. chopped fresh basil leaves
Lettuce leaves

Season chicken with salt and white pepper. Grill or broil chicken. Add zucchini
during last 5 minutes of grilling or broiling. Cover and chill
chicken and zucchini; cut chicken into ¾” cubes. Combine rice, chicken,
zucchini, artichokes, snow peas and red pepper in large bowl.

Blend dressing and basil in small bowl. Pour over salad; toss lightly.
Serve on lettuce leaves.

Makes 4 servings