Basmati Rice and Chicken Salad

This is a great main dish salad to make in the heat of the summer. And if you use a rotisserie chicken, or cook the chicken in the crockpot, there will be very little heat in your kitchen. (Even less if you have a rice cooker!) There are lots of interesting flavors going on here, so if you're able, let it marinate for a couple hours in the fridge, then bring to room temperature before serving.

Start by cooking the rice and garlic together.



While it cooks, chop up all the other ingredients - chicken, sundried tomatoes, artichokes and green onions.



Next, make the dressing. In a small measuring cup, combine the chicken broth, oil,



mustard,



lemon juice, salt, pepper and oregano. Whisk well. When the rice is done cooking, let stand for a few minutes, then put into a large bowl to cool slightly. Add the lemon zest, chickpeas (rinse and drain first!)



chicken,



and the artichokes, sundried tomatoes and green onions.



Drizzle the dressing over



and toss well to coat all the ingredients.



Yum!

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Basmati Rice and Chicken Salad

Salad:
1 cup uncooked basmati rice
3 garlic cloves, minced
2-3 cups cooked chopped chicken
1/2 cup thickly sliced green onions
1/4 cup chopped sun dried tomatoes
1 tsp. lemon rind
1 16 oz. can garbanzo beans (chickpeas), drained
1 8 oz. bottle marinated artichoke hears, drained and chopped

Dressing:
1/4 cup chicken broth
3 Tbsp. lemon juice
3 Tbsp. olive oil
1 tsp. Dijon mustard
3/4 tsp. salt
1/2 tsp. pepper
1/4 tsp. dried oregano

Cook rice with the garlic. Let stand, covered, 5 minutes after cooking. Cool in a large bowl. Add the chicken, onions, tomato, lemon rind, chickpeas and artichokes. Stir gently to combine.

In a measuring cup, comibne all the dressing ingredients and mix well. Drizzle over hte salad to coat. Serves 6.