Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-----------------------------------SALAD-----------------------------------
1 sm Red bell pepper; 1/4 c Green onion; chopped
1 sm Yellow bell pepper; 10 Oil-cured black olives;
3/4 c Long-grain rice; -pitted
10 lg Stalks fresh asparagus; 4 tb Fresh orange juice;
2 Whole chicken breasts; 4 ts Sesame oil;
-skinned (4 halves) 2 ts Reduced-sodium soy sauce;
2 cn Low-salt chicken broth: 1 tb Sherry wine vinegar;
-(14 oz)

------------------------------ORIENTAL HOT OIL------------------------------
1/2 c Vegetable oil; 1 tb Red pepper flakes;

Roast the peppers by broiling or grilling it until it's black all over. Or
stick it on a long-handled fork and blacken it over a gas flame. Peel, seed
and dice (you'll need 1/4 cup). Cook the rice according to the package
directions; set aside to cool.

Bring a pot of water to a rapid boil. Cook the asparagus for about 5
minutes (depending on thickness), until just tender but still bright green.
Immediately remove to a bowl of ice-cold water to stop cooking and preserve
the color. Drain, pat dry and set aside.

Simmer the chicken in the broth until cooked through, about 15 minutes. Let
cool, then cut into 1/2" chunks, discarding the bones. Toss together the
chicken, rice, peppers, green onions and olives.

Whisk together the orange juice, oils, soy sauce and vinegar. Toss the
salad with half of this dressing. Taste; add more if desired.

Cut the asparagus into 2" pieces. Stir into the salad at serving time.
Serve with Caramelized Small Onions.

ORIENTAL HOT OIL: Heat vegetable oil and red pepper flakes until very hot
but not boiling. Let cool. Strain into a jar. Keeps for months, covered, in
the refrigerator.

Per serving: 258 calories, 23.5 grams protein, 21 grams carbohydrates, 1
gram fiber, 8 grams fat (1 gram saturated), 216 milligrams sodium.

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