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 Tbsp fresh parsley, chopped

dressing:

• 1/4 cup grape seed oil
• 2 Tbsp lime juice
• 2 Tbsp finely chopped green onion
• 1 Tbsp fresh ginger, grated
• 1 tsp Dijon mustard
• 1/4 tsp salt
• 1/4 tsp 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.
   From Mennonite Girls Can Cook