Instructions: For the Dressing: Combine the vinegar, shallot, Dijon mustard, thyme, oregano and salt in a small bowl. Slowly whisk in the olive oil until it emulsifies.

For the Salad: Place the rice, chicken, artichoke hearts, roasted peppers, olives and nuts in a large bowl. Sprinkle with salt and pepper to taste and stir to combine. Drizzle the dressing on top, tossing until all of the mixture is coated. Serve on the lettuce leaves.

This recipe yields 4 to 6 servings.

Comments: If youre crunched for time, use a purchased rotisserie chicken. Bottled Italian dressing is also a quick substitute for the dressing. Make the salad ahead and chill it; just hold off adding the nuts until serving time. If you prefer the salad warm, place the rice mixture in a covered casserole dish and bake in a 375-degree oven for about 20 minutes.

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