Ingredients     2 (6-ounce) skinless, boneless chicken breast halves     3/4 teaspoon salt, divided     3/4 teaspoon black pepper, divided     Cooking spray     3/4 cup uncooked long-grain rice     3 tablespoons fresh lemon juice     2 tablespoons olive oil     1/3 cup dried cranberries     1/4 cup diced celery     1/4 cup thinly sliced green onions     1/4 cup diced red bell pepper     1/4 cup chopped pimiento-stuffed olives     12 green leaf lettuce leaves, torn     1/4 cup thinly sliced green onion tops     4 lemon wedges Preparation     1. Preheat oven to 400°.     2. Sprinkle chicken with 1/4 teaspoon salt and 1/2 teaspoon pepper. Heat a medium ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 3 minutes. Turn chicken over. Place pan in oven; bake at 400° for 8 minutes or until done. Remove chicken from pan, and let stand for 5 minutes. Shred chicken, and chill for 30 minutes.     3. Cook rice according to package directions, omitting salt and fat. Coat a jelly-roll pan with cooking spray. Spread rice in an even layer in pan; chill for 30 minutes.     4. Combine remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, juice, and oil in a large bowl, stirring with a whisk. Add chicken, rice, cranberries, and next 5 ingredients (through lettuce) to juice mixture in bowl, and toss gently. Divide the rice mixture evenly among 4 plates, and sprinkle with green onion tops. Serve with lemon wedges.