RICE, CHICKEN AND ARTICHOKE SALAD

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Rice, Chicken and Artichoke Salad image

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.

Provided by @MakeItYours

Number Of Ingredients 17

Dressing: see savings
2 tablespoons red wine vinegar see savings
2 scallions, trimmed and finely chopped see savings
1 tablespoon grated fresh ginger see savings
1 teaspoon Dijon mustard see savings
1/8 teaspoon each salt and black pepper see savings
1/3 cup vegetable oil see savings
Salad: see savings
1 can (13.5 ounces) artichoke hearts in water, drained, rinsed, patted dry and quartered see savings
2 cups cold cooked brown rice (made from 2/3 cup raw rice) see savings
2 cups cut-up, cooked chicken breast see savings
2 tablespoons barbecue sauce see savings
1 small red pepper, cored, seeded and chopped see savings
1 scallion, trimmed and chopped see savings
3 tablespoons fresh parsley or alfalfa sprouts see savings
1/4 teaspoon salt see savings
1/4 teaspoon black pepper see savings

Steps:

  • 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.

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