Rice, Chicken and Artichoke Salad
Recipe from
Family Circle
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.

Servings:
4 servings
Prep Time:
15 mins
Total Time:
15 mins
Ingredients
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Dressing:see savings

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2 tablespoonsred wine vinegarsee savings

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2scallions, trimmed and finely choppedsee savings

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1 tablespoongrated fresh gingersee savings

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1 teaspoonDijon mustardsee savings

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1/8 teaspooneach salt and black peppersee savings

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1/3 cupvegetable oilsee savings

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Salad:see savings

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1 can(13.5 ounces) artichoke hearts in water, drained, rinsed, patted dry and quarteredsee savings

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2 cupscold cooked brown rice (made from 2/3 cup raw rice)see savings

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2 cupscut-up, cooked chicken breastsee savings

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2 tablespoonsbarbecue saucesee savings

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1 smallred pepper, cored, seeded and choppedsee savings

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1scallion, trimmed and choppedsee savings

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3 tablespoonsfresh parsley or alfalfa sproutssee savings

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1/4 teaspoonsaltsee savings

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1/4 teaspoonblack peppersee savings

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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
Per serving: 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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