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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.
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While it cooks, chop up all the other ingredients - chicken, sundried tomatoes, artichokes and green onions.
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Next, make the dressing. In a small measuring cup, combine the chicken broth, oil,
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mustard,
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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!)
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chicken,
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and the artichokes, sundried tomatoes and green onions.
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Drizzle the dressing over
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and toss well to coat all the ingredients.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqlJiHJX8Ad_mFoCp8TUHbIqosqdISM2YeBwk5v77OvQxCO9p-4NTQ0GjaKBGvwPpLwUR1nA96grcUC27QP3Xx6sSEBvawKU8qlKS5FQwLsVSWTAXPrVXPcg0PK7FRl8l1EyT7TMhv6W59/s320/9.jpg)
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.