Note: This is a make – ahead, cold entrée salad, with enough food for four people.
–4 chicken tenderloins or breast strips
–basil (fresh is much better)
–jasmine rice (sticky rice)
–tomato (1, medium, chopped)
–green beans (fresh, 2 handfuls, each cut in half)
–green peas (frozen, one-half cup)
–green onions (3 stalks, chopped)
–lemon (fresh, sliced)
–salt and pepper
1 – Place the chicken in a covered baking dish with a little water. Season with salt, pepper, and olive oil. Microwave on high for 5 minutes. When finished, chop into small pieces. Set aside.
2 – Place two-thirds cup of jasmine rice in a covered baking dish. Add 1 cup of water. Season with salt and olive oil. Stir. Microwave on high for 5 minutes; then microwave on 50 percent power for 10 minutes. Let sit, covered, for 5 minutes.
3 – Place one-half cup of green peas in a covered baking dish. Add 2 handfuls of green beans that have been chopped in half. Chop 1 tomato, and season with salt and pepper. Add to the dish. Chop 3 stalks of green onions, and add to the dish. Cut several leaves of basil into small bits; sprinkle over the dish. Slice a lemon, and place on top. Add a very small amount of water. Season with salt, pepper, and olive oil. Microwave on high for 6 minutes.
4 – Using a very large serving dish, spoon the rice into the dish. Add the vegetables. Stir. Place the chopped chicken on top. Cool in the refrigerator until time for serving. Salad should be served cool or cold.
–entrée chicken and rice salad adapted from Edward Giobbi’s Eat Well, Eat Right—the Italian Way.