Basmati Chicken Salad
- Ready In:
- 1hr 5mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
-
Salad
- 354.88 ml water
- 236.59 ml uncooked basmati rice
- 3 garlic cloves, minced
- 473.18 ml shredded rotisserie cooked boneless skinless chicken breasts
- 118.29 ml thinly sliced green onion
- 59.14 ml chopped drained sun-dried tomato packed in oil
- 4.92 ml grated lemon rind
- 439.41 g can chickpeas, rinsed and drained
- 396.89 g can artichoke hearts, drained and coarsely chopped
-
Dressing
- 59.14 ml fat-free chicken broth
- 44.37 ml fresh lemon juice
- 44.37 ml extra virgin olive oil
- 4.92 ml Dijon mustard
- 3.69 ml salt
- 2.46 ml fresh ground black pepper
- 1.23 ml dried oregano
directions
- 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.
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