- 1/2 cup low-sodium tomato puree
- 1/2 cup water
- 2 teaspoons minced garlic
- 2 teaspoons paprika
- 1 teaspoon low-sodium soy sauce
- Hot pepper sauce, to taste
- 1 teaspoon black pepper
- 1 pound boneless, skinless chicken breast
- 1 cup chopped celery
- 1/2 cup chopped red onion
- 1/2 cup chopped sweet red pepper
- 1 cup cooked brown rice
- 1 cup nonfat plain yogurt
- 1/2 cup fat-free mayonnaise
- In a shallow glass baking dish, combine the tomato puree, water, garlic, paprika, soy sauce, hot-pepper sauce, and black pepper. Add the chicken and turn to coat with the marinade. Cover and refrigerate, turning occasionally, for at least 1 hour.
- Broil the chicken, 4 inches (10 cm) from the heat, until no pink remains, 5 to 7 minutes on each side. Let it cool and cut it into bite-size pieces.
- In a large bowl, combine the chicken, celery, onion, red pepper, rice, yogurt, and mayonnaise. Serve immediately or chill until ready to serve.