Rice chicken and artichokes

8 servings

Ingredients

Quantity Ingredient
2 tablespoons Red wine vinegar
2 Scallions; finely minced
1 tablespoon Gingerroot; grated
1 teaspoon Dijon-style mustard
1 can Artichoke bottoms; (15oz)
. rinsed & diced
2 cups Rice; cooked, cold
¾ pounds Chicken breasts; boneless,
. skinless, cooked &
. shredded
Salt & black pepper to taste
⅓ cup Vegetable oil (preferably
. canola)
2 tablespoons Barbecue sauce
1 small Red bell pepper; diced
1 Scallion; thinly sliced
Salt & black pepper to taste
3 tablespoons Parsley; minced
. (for garnish)

Directions

SALAD DRESSING

SALAD

Use brown long-grain rice or brwon basmati, or one of the other aromatic long-grain rices grown in Texas and California. This soul-satisfying mix of textures and tastes is best served either slightly warm or at room temperature.

** Salad Dressing ** In a small bowl blend the vinegar, scallions, gingerroot, mustard, salt and pepper. Add the oil in a stream, beating with a fork or whisk until well combined. Set aside.

** Salad ** In a large mixing bowl, combine the salad ingredients except the parsley. Beat the dressing again for a minute and pour over the salad. Toss lightly to blend. Season with salt and pepper and toss lightly again.

Garnish with parsley.

Nutritional Information per serving: 227 calories, 11g fat, 15g protein, 18g carbohydrates, 33mg cholesterol, 117mg sodium, 3g dietary fiber

** Modern Maturity - July/August 1995 ** Posted by The WEE Scot -- Paul MacGregor

Submitted By PAUL MACGREGOR On 08-18-95

Related recipes