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Wednesday, August 22 2012

This make-ahead salad recipe is perfect for when you want dinner on the table fast. The lively ginger vinaigrette is quite refreshing with the chicken and artichoke hearts.

 


 
Rice, Chicken and Artichoke Salad
Recipe from 
Servings: 4 servings
Prep Time: 15 mins
Total Time: 15 mins
 
 
ingredients
  •  
        Dressing:
  •  
     tablespoons  red wine vinegar
  •  
       scallions, trimmed and finely chopped
  •  
     tablespoon  grated fresh ginger
  •  
     teaspoon  Dijon mustard
  •  
    1/8  teaspoon  each salt and black pepper
  •  
    1/3  cup  vegetable oil
  •  
        Salad:
  •  
     can  (13.5 ounces) artichoke hearts in water, drained, rinsed, patted dry and quartered
  •  
     cups  cold cooked brown rice (made from 2/3 cup raw rice)
  •  
     cups  cut-up, cooked chicken breast
  •  
     tablespoons  barbecue sauce
  •  
     small  red pepper, cored, seeded and chopped
  •  
       scallion, trimmed and chopped
  •  
     tablespoons  fresh parsley or alfalfa sprouts
  •  
    1/4  teaspoon  salt
  •  
    1/4  teaspoon  black pepper
  •  
 
directions
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.
 
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.
 
nutrition information
Per serving: Calories 437, Total Fat 20 g, Saturated Fat 2 g, Cholesterol 49 mg, Sodium 746 mg, Carbohydrate 38 g, Fiber 6 g, Protein 27 g. Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 09:54 am   |  Permalink   |  Email