BASMATI CHICKEN SALAD

Basmati Chicken Salad image

Provided by ratherbeswimmin

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 16

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1 1/2 cups water
1 cup uncooked basmati rice
3 garlic cloves, minced
2 cups shredded rotisserie cooked boneless skinless chicken breasts
1/2 cup thinly sliced green onion
1/4 cup chopped drained sun-dried tomato packed in oil
1 teaspoon grated lemon rind
1 (15 1/2 ounce) can chickpeas, rinsed and drained
1 (14 ounce) can artichoke hearts, drained and coarsely chopped
1/4 cup fat-free chicken broth
3 tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil
1 teaspoon Dijon mustard
3/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon dried oregano

Steps:

To make the salad:Bring the water to a boil in a 3 quart saucepan; add in rice and garlic.
Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
Remove from heat and let stand for 5 minutes.
Transfer rice to a large bowl.
Add in chicken and next 5 ingredients; stir gently to combine.
To make the dressing: mix together all the dressing ingredients, stirring with a whisk.
Drizzle over rice salad mixture, tossing gently to coat.

Nutrition Facts : Calories 390.9, Fat 11.1, SaturatedFat 1.8, Cholesterol 39.7, Sodium 650, Carbohydrate 51.2, Fiber 10.7, Sugar 1.4, Protein 23.1