Oil-packed sun-dried tomatoes and artichokes give this salad richness, as well as a nice tang.
Cooking Light JUNE 2004
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.
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