Chicken-Brown Rice Salad

Place 3 tablespoons of the Italian salad dressing in a small bowl. Set aside remaining Italian salad dressing.

Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until chicken is tender and no longer pink (170 degrees Fahrenheit), turning once and brushing chicken with the 3 tablespoons dressing during the last 2 minutes.

Rinse green beans with cool water for 30 seconds; drain well. In a large bowl toss together beans, chilled rice, artichoke hearts, and coleslaw mix. Pour the reserved salad dressing over rice mixture; toss to gently coat.

Remove chicken from grill. Slice chicken. Arrange lettuce leaves on 4 dinner plates. Top with the rice mixture and chicken slices.