Chicken, Rice and Artichoke Salad

Cook the chicken and rice ahead of time (or use leftovers) and this salad goes together in a snap.


  • The Dressing
  • 2 Tablespoons red wine vinegar
  • 2 scallions, minced
  • 1 Tablespoon grated fresh ginger
  • 1 teaspoon Dijon mustard
  • 1/3 cup olive oil or canola oil
  • salt and pepper to taste
  • 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 Tablespoons barbecue sauce
  • 1 small red pepper, diced
  • 1 scallion, minced
  • salt and pepper to taste
  • chopped fresh parsley to garnish


  • Mix the dressing ingredients together and set aside. (I like to use a small glass jar so I can just shake everything together.)
  • Mix everything but the parsley together. Pour the salad dressing over it and toss, then garish with the parsley.