Basmati Chicken Salad

• Salad
• 1 1/2 cups water
• 1 cup uncooked basmati rice
• 3 garlic cloves, minced
• 2 cups shredded rotisserie cooked boneless skinless chicken breasts
• 1/2 cup thinly sliced green onion
• 1/4 cup chopped drained sun-dried tomato packed in oil
• 1 teaspoon grated lemon rind
• 1 (15 1/2 ounce) can chickpeas, rinsed and drained
• 1 (14 ounce) can artichoke hearts, drained and coarsely chopped
• Dressing
• 1/4 cup fat-free chicken broth
• 3 tablespoons fresh lemon juice
• 3 tablespoons extra virgin olive oil
• 1 teaspoon Dijon mustard
• 3/4 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon dried oregano

1. To make the salad:Bring the water to a boil in a 3 quart saucepan; add in rice and garlic.
2. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
3. Remove from heat and let stand for 5 minutes.
4. Transfer rice to a large bowl.
5. Add in chicken and next 5 ingredients; stir gently to combine.
6. To make the dressing: mix together all the dressing ingredients, stirring with a whisk.
7. Drizzle over rice salad mixture, tossing gently to coat.

salad, water, basmati rice, garlic, rotisserie, green onion, tomato, lemon rind, chickpeas, hearts, dressing, chicken broth, lemon juice, extra virgin olive oil, mustard, salt, fresh ground black pepper, oregano

Taken from www.food.com/recipe/basmati-chicken-salad-134869 (may not work)