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.