Basmati Chicken Salad

Name: Basmati Chicken Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 397 grams artichoke hearts, drained and coarsely chopped; 237 milliliters uncooked basmati rice; 1 teaspoons freshly ground black pepper; 439 grams chickpeas (garbanzo beans), drained; 473 milliliters shredded skinless, boneless rotisserie chicken breast meat; 1 teaspoon Dijon mustard; 3 Tbsps extravirgin olive oil; 59 milliliters fat-free, less-sodium chicken broth; 3 garlic cloves, minced; 118 milliliters thinly sliced green onions; 3 Tbsps fresh lemon juice; 1 teaspoon grated lemon rind; 0 teaspoons dried oregano; 1 teaspoons salt; 59 milliliters chopped drained oil-packed sun-dried tomato halves; 355 milliliters water

Basmati Chicken Salad might be just the main course you are searching for. This recipe serves 6. Watching your figure? This gluten free and dairy free recipe has 389 calories, 18g of protein, and 16g of fat per serving. Head to the store and pick up rotisserie chicken breast meat, less-sodium chicken broth, dijon mustard, and a few other things to make it today. To use up the sun dried tomato halves you could follow this main course with the Pink Peony Popcorn Balls as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

To prepare salad, bring 1 1/2 cups water to a boil in a 3-quart saucepan; add rice and garlic. Cover; reduce heat, and simmer 20 minutes or until liquid is absorbed.

Ingredients you will need

Garlic