Rice Salad with Artichokes, Hearts of Palm and Chicken

Rice Salad with Artichokes, Hearts of Palm and Chicken

  • Preparation 20 min
  • Cooking 20 min
  • Servings 4
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Ingredients

    • 2 tablespoons (30 ml) rice vinegar
    • 1 tablespoon (15 ml) whole-grain mustard
    • 1/4 cup (60 ml) olive oil
    • 1 1/2 cups (375 ml) cooked converted rice
    • 1 can (398 ml/14 oz) artichoke hearts, drained and quartered lengthwise
    • 1 can (398 ml/14 oz) hearts of palm, drained and sliced
    • 1 cup (250 ml) sliced cooked chicken
    • 2 tomatoes, quartered
    • 1 stalk celery, cut into cubes
    • 1 green onion, sliced
    • 1/4 cup (60 ml) shredded fresh basil
    • Salt and pepper

Preparation

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