Rice, Chicken And Artichoke Salad

• Dressing:
• 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 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

1. Dressing:
2. 1. 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:
4. 2. 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.

dressing, red wine vinegar, scallions, ginger, mustard, salt, vegetable oil, salad, water, cold cooked brown rice, chicken, barbecue sauce, red pepper, scallion, parsley, salt, black pepper

Taken from www.epicurious.com/recipes/member/views/rice-chicken-and-artichoke-salad-52911471 (may not work)