Wild Rice & Artichoke Chicken Salad

This meal/salad can be served, using warm rice and chicken, as an all in one dish meal serving four to six OR taken chilled to a potluck. Canned artichokes can also be replaced with roasted red pepper, omitting the fresh red pepper.

Ingredients:

• 3 cups cooked brown/wild rice mix (3/4 raw)
• 1/2 rotisserie chicken, boned and chopped
• 1 jar canned artichoke hearts, drained
• 1 red pepper, chopped
• 1 avocado, chopped
• 3 tablespoons fresh parsley, chopped

dressing:

• 1/4 cup grape seed oil
• 2 tablespoons lime juice
• 2 tablespoons finely chopped green onion
• 1 tablespoons fresh ginger, grated
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper

Method:

1. Ahead of time or an hour before serving, cook rice according to package directions. (usually twice the amount of water as rice)
2. Combine dressing ingredients in a small container with a lid and shake well. Set aside.
3. In a large bowl, combine rice, chicken, artichoke hearts, red pepper, avocado and parsley.
4. Add dressing and stir gently to mix.
5. Garnish with parsley. Store in airtight container in refrigerator.