Basmati Chicken Salad

• Salad:
• 1 1/2 cups water
• 1 cup uncooked basmati rice
• 3 garlic cloves, minced
• 2 cups shredded skinless, boneless rotisserie chicken breast meat
• 1/2 cup thinly sliced green onions
• 1/4 cup chopped drained oil-packed sun-dried tomato halves
• 1 teaspoon grated lemon rind
• 1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
• 1 (14-ounce) can artichoke hearts, drained and coarsely chopped
• Dressing:
• 1/4 cup fat-free, less-sodium chicken broth
• 3 tablespoons fresh lemon juice
• 3 tablespoons extravirgin olive oil
• 1 teaspoon Dijon mustard
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon dried oregano

1. 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. Remove from heat, and let stand 5 minutes. Place in a large bowl. Add chicken, onions, tomato, rind, chickpeas, and artichokes to rice; stir gently to combine.
2. To prepare dressing, combine broth and remaining ingredients, stirring with a whisk. Drizzle over salad, tossing gently to coat.

salad, water, basmati rice, garlic, skinless, green onions, tomato halves, lemon rind, chickpeas, hearts, dressing, chicken broth, lemon juice, extravirgin olive oil, mustard, salt, freshly ground black pepper, oregano

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