Basmati Chicken Salad - cooking recipe

Ingredients

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

Preparation

To make the salad:Bring the water to a boil in a 3 quart saucepan; add in rice and garlic.
Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
Remove from heat and let stand for 5 minutes.
Transfer rice to a large bowl.
Add in chicken and next 5 ingredients; stir gently to combine.
To make the dressing: mix together all the dressing ingredients, stirring with a whisk.
Drizzle over rice salad mixture, tossing gently to coat.