Oil-packed sun-dried tomatoes and artichokes give this salad richness, as well as a nice tang.
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
How to Make It
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.
Love this salad! I make it a lot for my mother and I to take for our lunches during the week. I followed the recipe just as it is written and it's wonderful! I do think it's better to make it the night before you are going to eat it, so the flavors have time to set. And, to make it even easier, I buy a roasted rotisserie chicken from the grocery store and use the chicken breasts from it and it is the perfect amount. Highly recommend this salad!
This is an easy recipe with great flavor. I used orzo instead of rice since it was what I had on hand and I also used cannelini beans in place of chickpeas because I prefer those in a cold dish. On the second day I noticed the orzo was a slightly mushy after a night of absorbing the dressing, so next time I will cook it a little more al dente for preservation sake, since I usually make a salad like this to bring as lunch for the week at work. Still delicious nonetheless and I will be making it again and trying it with rice next time!
I LOVE this recipe! It takes a few minutes to put together, but it makes a lot so I have a healthy lunch for several days. The flavors are fresh, and light. This is a perfect salad for post workout--plenty of low-fat protein, and reasonable carbs. I go back to this recipe again and again--definitely a keeper.