Basmati Chicken Salad

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

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.