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.


Rice, Chicken and Artichoke Salad

by 6  people


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Servings: 4 servings
Prep Time: 15 mins
Total Time: 15 mins

 
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Ingredients
  •  
    Dressing:
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  • 2 tablespoons
    red wine vinegar
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  • 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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  • 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
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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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