Rice, Chicken and Artichoke Salad

By psusarahb

Nutrition Facts

Servings Per Recipe 4 servings


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Amount Per Serving
Calories 437
Total Fat (g) 20
Saturated Fat (g) 2
Cholesterol (mg) 49
Sodium (mg) 746
Carbohydrate (g) 38
Fiber (g) 6
Protein (g) 27

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Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• Dressing:
• Ingredients
• 2 tablespoons red wine vinegar
• 2 scallions, trimmed and finely chopped
• 1 tablespoon grated fresh ginger
• 1 teaspoon Dijon mustard
• 1/8 teaspoon each salt and black pepper
• 1/3 cup vegetable oil
• Salad:
• 1 can (13.5 ounces) artichoke hearts in water, drained, rinsed, patted dry and quartered
• 2 cups cold cooked brown rice (made from 2/3 cup raw rice)
• 2 cups cut-up, cooked chicken breast
• 2 tablespoons barbecue sauce
• 1 small red pepper, cored, seeded and chopped
• 1 scallion, trimmed and chopped
• 3 tablespoons fresh parsley or alfalfa sprouts
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Details

Servings 4
Adapted from parents.com

Preparation

Step 1

1. Cook chicken in a skillet. (great to start with leftover chicken).

2. Dressing: In a small bowl or measuring cup, combine vinegar, scallion, ginger, mustard, salt and pepper. While whisking, add oil in a thin stream, beating until well blended.

3. Salad: In a large bowl, combine artichoke hearts, brown rice, chicken, barbecue sauce, red pepper, scallion and parsley or sprouts. Stir gently to combine. Add dressing, salt and pepper and stir to blend. Serve cold or store in air-tight container in refrigerator.