"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Rice, Chicken and Artichoke Salad Recipe

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This recipe for Rice, Chicken and Artichoke Salad, by , is from The Kaylor Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tina Bourgeois
Added: Monday, January 26, 2009



2 T. red wine vinegar
2 scallions, trimmed and finely chopped
1 T. grated fresh ginger
1 tsp. Dijon mustard
1/8 tsp. each salt and black pepper
1/3 c. vegetable oil


1 can (13.5 oz.) artichoke hearts in water, drained, rinsed, patted dry and quartered
2 c. cold cooked brown rice (made from 2/3 raw rice)
2 c. cut-up, cooked chicken breast
2 T. barbecue sauce
1 small red pepper, cored, seeded and chopped
1 scallion, trimmed and chopped
3 T. fresh parsley or alfalfa sprouts
1/4 tsp. salt
1/4 tsp. black pepper

Dressing: In a small bowl or measuring cup, combining vinegar, scallion, ginger, mustard, salt and pepper. While whisking, add oil in a thin stream, beating until well blended.

Salad: 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.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
15 minutes




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