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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Oil-packed sun-dried tomatoes and artichokes give this salad richness, as well as a nice tang. Ingredients:
1 1/2 cups water |
1 cup uncooked basmati rice |
3 garlic cloves, minced |
2 cups shredded skinless, boneless rotisserie chicken breast meat |
1/2 cup thinly sliced green onions |
1/4 cup chopped drained oil-packed sun-dried tomato halves |
1 teaspoon grated lemon rind |
1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained |
1 (14-ounce) can artichoke hearts, drained and coarsely chopped |
1/4 cup fat-free, less-sodium chicken broth |
3 tablespoons fresh lemon juice |
3 tablespoons extravirgin olive oil |
1 teaspoon dijon mustard |
3/4 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1/4 teaspoon dried oregano |
Directions:
1. To prepare salad, bring 1 1/2 cups water to a boil in a 3-quart saucepan; add rice and garlic. Cover; reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat, and let stand 5 minutes. Place in a large bowl. Add chicken, onions, tomato, rind, chickpeas, and artichokes to rice; stir gently to combine.
2. To prepare dressing, combine broth and remaining ingredients, stirring with a whisk. Drizzle over salad, tossing gently to coat.
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