1 tablespoon vegetable oil
1 pound skinless, boneless chicken breast halves, cut into cubes
1 cup rice
1 cup chicken broth
1/2 onion, sliced
1 medium head iceberg lettuce
1/2 cup carrots, cut into 1/4 inch slices
1/2 cup sliced red onion
1 teaspoon dried minced onion
1 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon dried sage
1 (8 ounce) can tomato paste
1 tablespoon dried marjoram
1 cup fresh lemon juice
1 cup chopped celery
Heat oil in large skillet over medium heat. Add chicken, rice and broth; stir over low heat until chicken is browned. Remove chicken from skillet, discarding marinade.
Layer lettuce on top, onion and carrots on top, lettuce on top, tomato paste on top, remaining marinade in skillet, lemon juice in top.
Heat oil in large skillet over medium heat. Place lettuce and salad on large plate. Sprinkle with celery and marinade. Top with chicken and rice and top with tomato paste. Sprinkle with marjoram and lemon juice.
Cover skillet with aluminum foil and insert knife to loosen corners. Fry chicken over medium heat, turning frequently, until golden brown around edges; drain on paper towels.
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