Chicken Kitchen Chop Chop

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James Beard


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1 whole bone-in chicken breast, skin on (about 1 ½ pounds)

3 tablespoons extra virgin olive oil (enough to coat the chicken)

Salt and freshly ground pepper to taste

1 cup yellow rice

2 ¼ cups low-sodium chicken stock

2 plum tomatoes, seeded and diced

4 ounces of lettuce (romaine or iceberg), shredded

¼ cup diced red onion

½ cup shredded cheddar cheese (optional)

¼ cup lowfat mayonnaise

1 tablespoon Dijon mustard

1 tablespoon curry powder

1 tablespoon olive oil

1 garlic clove, finely chopped

Salt and freshly ground black pepper to taste

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