Mediterranean Chicken and Rice Salad

Rae England's Note:

From Cooking Light 1997, a favorite pot luck dish. It has the flavors of an Italian antipasto salad

• Total Time: 30 mins
• Prep Time: 30 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 3 tablespoons red wine vinegar
• 1 1/2 tablespoons olive oil
• 1/4 teaspoon coarsly ground pepper
• 1 clove garlic, minced
• 3 cups cooked long-grain rice
• 1 1/2 cups diced cooked chicken breasts
• 1/2 cup drained diced bottled roasted red pepper
• 1/4 cup pitted ripe olives, drained and halved
• 1/4 cup chopped fresh chives
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh oregano
• 1 (14 ounce) can quartered artichoke hearts, drained

Directions:

1. Combine vinegar,olive oil, pepper and minced garlic in a small bowl.
2. Set dressing aside.
3. Combine rice and remaining ingredients in a large bowl.
4. Add dressing.
5. Stir until well blended.

Reviews

[Engrossed]

YUMMY! This is LIGHT, FRESH, HEALTHY and packed full of FLAVOR! I used basalmic vinegar, sliced green mediterranean olives, extra fresh ground pepper and added sea salt. The fresh herbs are really nice in this. I loved it with the chicken but would also like to try it with tuna. It was also great topped with feta cheese. Made for PAC Spring 2007.