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Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 6 |
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From Cooking Light. Per 1 cup serving: 397 calories, 10.1 g fat, 22.8 g protein, 57.4 g carb, 8.5 g fiber, 40 mg cholesterol. Ingredients:
1 1/2 cups water |
1 cup uncooked basmati rice |
3 garlic cloves, minced |
2 cups shredded rotisserie cooked boneless skinless chicken breasts |
1/2 cup thinly sliced green onion |
1/4 cup chopped drained sun-dried tomato packed in oil |
1 teaspoon grated lemon rind |
1 (15 1/2 ounce) can chickpeas, rinsed and drained |
1 (14 ounce) can artichoke hearts, drained and coarsely chopped |
1/4 cup fat-free chicken broth |
3 tablespoons fresh lemon juice |
3 tablespoons extra virgin olive oil |
1 teaspoon dijon mustard |
3/4 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
1/4 teaspoon dried oregano |
Directions:
1. To make the salad:Bring the water to a boil in a 3 quart saucepan; add in rice and garlic.
2. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
3. Remove from heat and let stand for 5 minutes.
4. Transfer rice to a large bowl.
5. Add in chicken and next 5 ingredients; stir gently to combine.
6. To make the dressing: mix together all the dressing ingredients, stirring with a whisk.
7. Drizzle over rice salad mixture, tossing gently to coat.
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