Basmati Chicken Salad
Stacey
ingredients
- Salad:
- 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 tsp grated lemon rind
- 1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
- 1 (14-ounce) can artichoke hearts, drained and coarsely chopped
- Dressing:
- 1/4 cup chicken broth
- 3 Tbs fresh lemon juice
- 3 Tbs extra virgin olive oil
- 1 tsp Dijon mustard
- 3/4 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/4 tsp 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.
Source: Cooking Light, June 2004
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