Basmati Chicken Salad: Difference between revisions
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New page: {{RecipeSummary |PrepTime=30 min |CookTime=20 min |Source=[http://www.startribune.com Star Tribune] |Yield=6 servings |Rating=Very good }} === Ingredients === * 1 1/2 c water * 1 c uncooke... |
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[[Category:Salads]] | [[Category:Salads]] | ||
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Latest revision as of 02:45, 11 September 2009
| Summary | |
|---|---|
| Prep time | 30 min |
| Cook time | 20 min |
| Source | Star Tribune |
| Yield / serves | 6 servings |
| Rating | Very good |
Ingredients
- 1 1/2 c water
- 1 c uncooked basmati rice
- 3 cloves garlic, minced
- 2 c shredded rotisserie chicken
- 1/4 c chopped sun-dried tomatoes
- 1 t grated lemon rind
- 1 (15.5 oz) can chickpeas, drained
- 1 (14 oz) can artichoke hearts, drained & chopped
Dressing
- 1/4 c chicken broth
- 3 T lemon juice
- 3 T extra-virgin olive oil
- 1 t Dijon mustard
- 3/4 t salt
- 1/2 t pepper
- 1/4 t dried oregano
Preparation
Bring water to boil; add rice and garlic. Cover; reduce heat and simmer 20 minutes. Remove from heat and let stand for 5 minutes. Place in large bowl. Stir in remaining ingredients.
Whisk together dressing ingredients; toss with salad. Serve warm or cold.
