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This was a great "too hot to cook" dish. The only things I amended was using a home cooked chicken breast instead of the rotisserie chicken; I also added a couple of handfuls of spinach (for the iron and the crunch) and an avocado (because we love avocado!) A really delicious salad.
1 1/2 cups water
1 cup uncooked basmati rice
3 garlic cloves, minced
2 cups shredded skinless, boneless rotisserie chicken breast meat
1/2 cup thinly sliced green onions
1/4 cup chopped drained oil-packed sun-dried tomato halves
1 teaspoon grated lemon rind
1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
1 (14-ounce) can artichoke hearts, drained and coarsely chopped
1/4 cup fat-free, less-sodium chicken broth
3 tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil
1 teaspoon Dijon mustard
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dried oregano
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1st Keep
 Lainey
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