Recipe: Basmati Rice & Chicken Salad

I found this recipe a few months ago in the Penzeys Spices catalog. My mom used to get the catalog in the mail and now my dad passes it on to me when it arrives. I've found several good recipes in the catalog and even more on the website. Of course, I occasionally have to go to the local Penzeys store to pick up a few spices...or just to sniff around. That little shop is a true feast for the nose!

I've made this salad several times over the past few months and I have to say that it is now one of my all-time favorite dishes. It's one of those salads which gets even better after a day or so in the fridge so be sure to squirrel away some leftovers for yourself!

Basmati Rice and Chicken Salad
Penzeys Spices Catalog
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Salad:

• 1 cup uncooked white or brown basmati rice (You CAN substitute brown rice but basmati is best!)
• 3 garlic cloves, minced (3/4 tsp. minced garlic)
• 2-3 cups chopped cooked chicken meat, no skin (I typically use rotisserie chicken)
• 1/2 cup thinly sliced green onions (4-6 green onions)
• 1/4 cup chopped sun-dried tomatoes (drain well if oil-packed) (By all means, use the oil packed kind!)
  
• 1 tsp. grated fresh lemon rind
  
• 1 16 oz. can chickpeas (garbanzos), drained
• 1 8 oz. can or bottle artichoke hearts, drained and chopped

Dressing:

• 1/4 cup chicken broth
• 3 TB. lemon juice (juice of 1/2 lemon)
• 3 TB. olive oil
• 1 tsp. Dijon-style mustard
• 3/4 tsp. salt
• 1/2 tsp. freshly ground pepper
  
• 1/4 tsp. oregano
  

Cook the rice with the garlic, according to package directions. Let stand, covered, for 5 minutes after cooking. Cool in a large bowl. Add the cooked chicken, onions, tomato, lemon rind, chickpeas and artichokes. Stir gently to combine. Combine all of the dressing ingredients and mix well. Drizzle over the salad to coat. Serves 6 (well, maybe!).