Mediterranean Chicken-And-Brown Rice Salad

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2 teaspoons olive oil

1 cup coarsely chopped onion

1 cup uncooked long-grain brown rice

1 cup water

1 (10 1/2-ounce) can low-salt chicken broth

2 cups coarsely chopped plum tomato

1 3/4 cups cubed ready-to-eat roasted skinned, boned chicken breasts (about 2 breasts)

1/2 cup chopped fresh basil

1/4 cup chopped fresh oregano

1/4 cup coarsely chopped ripe olives

2 tablespoons white balsamic vinegar

1/4 teaspoon salt

1 (19-ounce) can chickpeas (garbanzo beans), drained

2 garlic cloves, minced

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