Basmati Chicken Salad

Basmati Chicken Salad
Photo by Karry Hosford

Ingredients

  • 3 tablespoons extravirgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 (14-ounce) can artichoke hearts, drained and coarsely chopped
  • 1 ½ cups water
  • ½ cup thinly sliced green onions
  • ½ teaspoon freshly ground black pepper
  • ¼ cup chopped drained oil-packed sun-dried tomato halves
  • + 11 more ingredients
    • 3 garlic cloves, minced
    • Salad:
    • ¾ teaspoon salt
    • ¼ cup fat-free, less-sodium chicken broth
    • 1 teaspoon grated lemon rind
    • 1 teaspoon Dijon mustard
    • Dressing:
    • 2 cups shredded skinless, boneless rotisserie chicken breast meat
    • 1 cup uncooked basmati rice
    • ¼ teaspoon dried oregano
    • 1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained

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 r...

View full recipe at My Recipes

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