Chicken Rice Salad II

1 cup uncooked white rice

2 cups water

1 tablespoon vegetable oil

2 skinless, boneless chicken breast halves

½ head lettuce, chopped

Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.

Heat the vegetable oil in a large skillet over medium heat. Cook the chicken breasts until no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut the chicken into bite size pieces.

Toss chicken, rice, and lettuce in a large bowl. Serve immediately.