Thursday, July 28, 2011

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,


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!)


and the artichokes, sundried tomatoes and green onions.

Drizzle the dressing over

and toss well to coat all the ingredients.


One year ago: Canteloupe Sorbet
Two years ago: Shrimp and Vegetable Stir Fry

Find more great stuff at It's a Keeper, Full Plate Thursday, Pennywise Platter, Recipe Swap Thursday, Turning the table Thursday, Foodie Friday, Food on Friday, Friday Food, Friday Potluck, Fresh Food Friday, Foodie Friday (#2).

Basmati Rice and Chicken 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

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.


  1. This looks wonderful! I saw this on Foodie Friday, and I had to check it out. I love chicken salad, and this looks really good. Thanks for posting this recipe, I'll be trying it this weekend!

  2. We love rice-viand combos! Looks good!

  3. The addition of chick peas is great. Thanks so much for sharing on Friday Food on Momtrends. I love checking out all the foodie creations. Enjoy the weekend.

  4. Hi Sara,
    What a great Salad, with an awesome dressing. I really love the seasons in your dressing. Thank you so much for sharing with Full Plate Thursday and hope to see you again real soon. Hope you are having a great week!
    Miz Helen


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