Ingredients

Dressing:

2 tablespoons red wine vinegar

2 scallions, trimmed and finely chopped

1 tablespoon grated fresh ginger

1 teaspoon Dijon mustard

1/8 teaspoon each salt and black pepper

1/3 cup vegetable oil

Salad:

1 can (13.5 ounces) artichoke hearts in water, drained, rinsed, patted dry and quartered

2 cups cold cooked brown rice (made from 2/3 cup raw rice)

2 cups cut-up, cooked chicken breast

2 tablespoons barbecue sauce

1 red pepper, cored, seeded and chopped

1 scallion, trimmed and chopped

3 tablespoons fresh parsley or alfalfa sprouts

1/4 teaspoon salt

1/4 teaspoon black pepper

Preparation

Dressing:

  1. In a small bowl or measuring cup, combine vinegar, scallion, ginger, mustard, salt and pepper. While whisking, add oil in a thin stream, beating until well blended. Salad:
  2. In a large bowl, combine artichoke hearts, brown rice, chicken, barbecue sauce, red pepper, scallion and parsley or sprouts. Stir gently to combine. Add dressing, salt and pepper and stir to blend. Serve cold or store in air-tight container in refrigerator.