Rice, Chicken and Artichoke Salad
This make-ahead salad recipe is perfect for when you want dinner on the table fast. The lively ginger vinaigrette is quite refreshing with the chicken and artichoke hearts.
Ingredients
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Dressing:
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2 tablespoons red wine vinegar
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2 scallions, trimmed and finely chopped
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1 tablespoon grated fresh ginger
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1 teaspoon Dijon mustard
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1/8 teaspoon each salt and black pepper
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1/3 cup vegetable oil
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Salad:
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1 can (13.5 ounces) artichoke hearts in water, drained, rinsed, patted dry and quartered
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2 cups cold cooked brown rice (made from 2/3 cup raw rice)
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2 cups cut-up, cooked chicken breast
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2 tablespoons barbecue sauce
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1 small red pepper, cored, seeded and chopped
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1 scallion, trimmed and chopped
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3 tablespoons fresh parsley or alfalfa sprouts
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1/4 teaspoon salt
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1/4 teaspoon black pepper
Directions
1.
Dressing: In a small bowl or measuring cup, combine vinegar, scallion, ginger, mustard, salt and pepper. While whisking, add oil in a thin stream, beating until well blended.
2.
Salad: In a large bowl, combine artichoke hearts, brown rice, chicken, barbecue sauce, red pepper, scallion and parsley or sprouts. Stir gently to combine. Add dressing, salt and pepper and stir to blend. Serve cold or store in air-tight container in refrigerator.
Nutrition information
Calories 437, Total Fat 20 g, Saturated Fat 2 g, Cholesterol 49 mg, Sodium 746 mg, Carbohydrate 38 g, Fiber 6 g, Protein 27 g.
Percent Daily Values are based on a 2,000 calorie diet
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Artichoke Salad
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