2 carrots, peeled and seeded
1 bunch celery, peeled and seeded
2 limes, juiced
1 cup chicken broth
3 cloves garlic, minced
1 tablespoon salt
1 tablespoon chopped fresh parsley or onion
1 teaspoon vegetable oil
1 cup chopped cooked chicken
In a microwave safe 8x8 inch dish combine carrots, celery, lime juice, chicken broth, garlic, salt, white zucchini, parsley and onion; mix well, cover and refrigerate 2 hours.
Stir juice slowly into the refrigerated dish, stirring gently and adding balsamic vinegar as needed.
Select skillet or electric rice cooker, and heat oil in microwave oven until color coats; (about 8 minutes). Add chicken, reduce heat to medium low, and tend to cover. Cover and simmer until juices run clear, approximately 10 minutes. Add corn and chicken stock stock and stir together well. Remove from heat.
Place lettuce in a medium bowl and sprinkle with parsley and basil. Sprinkle chicken with garlic salt. In a microwave safe bowl, heat tomatoes with oil.
Heat the sauteed vegetable mixture over low heat in microwave. Add broccoli, bell peppers, carrots, celery, celery and celery. Stir and reduce heat to low until vegetables are heated through.