Basmati Chicken Salad

From Cooking Light. Per 1 cup serving: 397 calories, 10.1 g fat, 22.8 g protein, 57.4 g carb, 8.5 g fiber, 40 mg cholesterol.

• Ready In: 1 hr 5 mins
• Serves: 6

Ingredients

• Salad

• 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 1/2ounce) can chickpeas, rinsed and drained
• 1 (14 ounce) can artichoke hearts, drained and coarsely chopped

• Dressing

• 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

Directions

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