Basmati Chicken Salad

Karry Hosford
Oil-packed sun-dried tomatoes and artichokes give this salad richness, as well as a nice tang.

Yield:

6 servings (serving size: about 1 cup)

Recipe from

Nutritional Information

Calories 397
Caloriesfromfat 23 %
Fat 10.1 g
Satfat 1.6 g
Monofat 6.2 g
Polyfat 1.5 g
Protein 22.8 g
Carbohydrate 57.4 g
Fiber 8.5 g
Cholesterol 40 mg
Iron 3.6 mg
Sodium 762 mg
Calcium 69 mg

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 teaspoon 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 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

Preparation

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.

To prepare dressing, combine broth and remaining ingredients, stirring with a whisk. Drizzle over salad, tossing gently to coat.

Note:

Carla Fitzgerald Williams,

June 2004