Arroz Con Pollo Salad - cooking recipe

Ingredients

Salad
6 cups romaine lettuce
2 cups cooked brown rice
1 mild chili pepper, seeded and sliced
1 large ripe tomatoes, cored and diced
1/2 cucumber, sliced
8 ounces cooked skinless chicken breasts
Dressing
1 tablespoon olive oil
3 tablespoons balsamic vinegar or 3 tablespoons other flavored vinegar
fresh ground black pepper, to taste

Preparation

Assemble the ingredients for the salad in a large salad bowl in the order in which they appear with lettuce on the bottom.
Cover; refrigerate until ready to serve, up to one day.
When ready to serve, add ingredients for dressing and toss well. Serve immediately.