I made this yesterday, but I changed it around a little. I roasted the chicken breast with tons of balsamic vinegar (the cheap stuff, because you roast it for about an hour); cooked the rice in just water cuz I was out of stock; chopped the fennel raw to keep it really light and crisp; added the juice of three lemons and the zest of one and fresh rosemary and marjoram, chopped finely, into the finished salad. I used one of those gravy-fat separators to separate the juice from the roasting pan, then added almost all of the remaining balsamic/chicken juice mixture. It's really tangy and sweet at the same time. Perfect for a 100 degree afternoon.