Basmati Chicken Salad

• Salad
• cups water↗1 1⁄2
• cup uncooked basmati rice↗1
• garlic cloves, minced↗3
• cups shredded rotisserie cooked boneless skinless chicken breasts2
• cup thinly sliced green onion1⁄2
• cup chopped drained sun-dried tomato packed in oil1⁄4
• teaspoon grated lemon rind1
• (15 1/2 ounce) can chickpeas, rinsed and drained↗1
• (14 ounce) can artichoke hearts, drained and coarsely chopped1
• Dressing
• cup fat-free chicken broth↗1⁄4
• tablespoons fresh lemon juice↗3
• tablespoons extra virgin olive oil↗3
• teaspoon Dijon mustard↗1
• teaspoon salt↗3⁄4
• teaspoon fresh ground black pepper↗1⁄2
• teaspoon dried oregano↗1⁄4

Step-by-step instructions

1. 1

   To make the salad:Bring the water to a boil in a 3 quart saucepan; add in rice and garlic.

2. 2

   Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.

3. 3

   Remove from heat and let stand for 5 minutes.

4. 4

   Transfer rice to a large bowl.

5. 5

   Add in chicken and next 5 ingredients; stir gently to combine.

6. 6

   To make the dressing: mix together all the dressing ingredients, stirring with a whisk.

7. 7

   Drizzle over rice salad mixture, tossing gently to coat.