My Mom's Chicken, Artichoke and Rice Salad
On hot days, cool salads make a great supper dish. And of course, it's great left over the next day for lunch. If you don't have any cooked chicken already, you can poach some easily and get the bonus of having some great broth to freeze for later. (See How to Make Chicken Broth.)
The Dressing:
- 2 Tbs red wine vinegar
- 2 scallions, minced
- 1 Tbs grated fresh ginger
- 1 tsp Dijon mustard
- 1/3 cup olive oil or canola oil
- salt and pepper to taste
Mix all these ingredients together in a small jar or 2 cup measuring glass and set aside.
The Salad
- 1 15 oz can artichoke bottoms, drained and chopped
- 2 cups cooked rice, cooled or cold
- 3/4 pound chicken breast, cooked and shredded
- 2 Tbs barbecue sauce
- 1 small red pepper, diced
- 1 scallion, minced
- salt and pepper to taste
- chopped fresh parsley to garnish
Mix everything but the parsley together. Pour the salad dressing over it and toss, then garish with the parsley.
This is great for a hot summer night, especially if you plan ahead and don’t have to cook the rice or chicken! It also works well for entertaining, which is how I used it. I cooked the rice and chicken the night before, then let them heat up to room temperature while I chopped the vegetables and mixed up the dressing. It went great with fresh sliced tomatoes from the garden.
Other Main Dish Salad Recipes
Chinese Chicken Salad #1
Chinese Chicken Salad #2
Taco Salad
