Cold Chicken and Rice Salad

Ingredients

• 0.8 teaspoon pepper black divided
• 0.3 cup celery diced
• 0.3 cup cranberries dried
• 0.3 cup spring onion thinly sliced
• 0.3 cup spring onion thinly sliced
• 3 tablespoons juice of lemon fresh
• 4  lemon wedges 
• 12 leaf curly kale leaves green
• 2 tablespoons olive oil 
• 0.3 cup pimiento stuffed olives chopped
• 0.3 cup bell pepper diced red
• 0.8 cup rice long-grain uncooked
• 0.8 teaspoon salt divided
• 12 ounce chicken breast halves boneless skinless

Equipment

• bowl
• frying pan
• oven
• whisk

Directions

1. Preheat oven to 40
2. Sprinkle chicken with 1/4 teaspoon salt and 1/2 teaspoon pepper.
3. Heat a medium ovenproof skillet over medium-high heat. Coat pan with cooking spray.
4. Add chicken to pan; cook 3 minutes. Turn chicken over.
5. Place pan in oven; bake at 400 for 8 minutes or until done.
6. Remove chicken from pan, and let stand for 5 minutes. Shred chicken, and chill for 30 minutes.
7. Cook rice according to package directions, omitting salt and fat. Coat a jelly-roll pan with cooking spray.
8. Spread rice in an even layer in pan; chill for 30 minutes.
9. Combine remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, juice, and oil in a large bowl, stirring with a whisk.
10. Add chicken, rice, cranberries, and next 5 ingredients (through lettuce) to juice mixture in bowl, and toss gently. Divide the rice mixture evenly among 4 plates, and sprinkle with green onion tops.
11. Serve with lemon wedges.