Chicken and Rice Salad with Balsamic Vinaigrette
Chicken and Rice Salad with Balsamic Vinaigrette
12-16 ounces cooked skinless, boneless chicken, cut in bite-size pieces
1 bunch asparagus (12-20 spears), ends trimmed, blanched and cut into 1½-inch pieces
½ cup marinated artichoke hearts, drained and quartered
½ cup sliced scallions (4 to 6)
2-3 cups cooked and cooled rice or couscous
Balsamic Vinaigrette (recipe below)
4-6 cups spring or mesclun salad mix
In a large bowl toss chicken, asparagus, artichokes and scallions until combined. Stir in rice or couscous. Stir in about ¼ cup vinaigrette or to taste.
Divide salad greens among 4 plates. Top with an equal amount of chicken mixture. Top each with about 1 tablespoon more vinaigrette or serve vinaigrette on the side.
Serves four.
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