Rating: 5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Cooking Light June 2004

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Credit: Karry Hosford

Recipe Summary test

Yield:
6 servings (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Nutrition Facts

397 calories; calories from fat 23%; fat 10.1g; saturated fat 1.6g; mono fat 6.2g; poly fat 1.5g; protein 22.8g; carbohydrates 57.4g; fiber 8.5g; cholesterol 40mg; iron 3.6mg; sodium 762mg; calcium 69mg.
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