Basmati Chicken Salad

Gluten Free
Dairy Free
Health score
14%
Basmati Chicken Salad
45 min.
6
331kcal

Suggestions


Discover a delightful twist on the classic salad with our Basmati Chicken Salad, a dish that perfectly marries wholesome ingredients with vibrant flavors. This gluten-free, dairy-free recipe is ideal for anyone seeking a nourishing meal that doesn't compromise on taste. With its rich combination of tender rotisserie chicken, hearty chickpeas, and zesty sun-dried tomatoes, it's not just a salad; it's a satisfying main course that will leave you feeling full and energized.

Ready in just 45 minutes, this salad is perfect for lunch or dinner, easily feeding up to six people. The fluffy basmati rice, carefully cooked with fragrant garlic, serves as a luscious base, while the artichoke hearts and green onions add a crunchy texture and fresh flavors. Enhanced with a light, zesty dressing made from olive oil, Dijon mustard, and freshly squeezed lemon juice, each bite bursts with a refreshing tang that will tantalize your taste buds.

Whether you're meal prepping for the week or hosting friends for a casual dinner, our Basmati Chicken Salad is a versatile option that's both delicious and eye-catching. It's the perfect choice for anyone looking to indulge in a satisfying and guilt-free meal. Get ready to impress yourself and others with this stunning salad that brings together nutrition and flavor in every single bite!

Ingredients

  • 14 ounce artichoke hearts drained coarsely chopped canned
  • cup rice uncooked
  • 0.5 teaspoon pepper black freshly ground
  • 15.5 ounce garbanzo beans drained canned (garbanzo beans)
  • cups rotisserie chicken breast meat shredded boneless skinless
  • teaspoon dijon mustard 
  • tablespoons olive oil extravirgin
  • 0.3 cup fat-skimmed beef broth fat-free
  •  garlic clove minced
  • 0.5 cup spring onion thinly sliced
  • tablespoons juice of lemon fresh
  • teaspoon lemon zest grated
  • 0.3 teaspoon oregano dried
  • 0.8 teaspoon salt 
  • 0.3 cup sun-dried olives drained chopped
  • 1.5 cups water 

Equipment

  • bowl
  • sauce pan
  • whisk

Directions

  1. To prepare salad, bring 1 1/2 cups water to a boil in a 3-quart saucepan; add rice and garlic. Cover; reduce heat, and simmer 20 minutes or until liquid is absorbed.
  2. Remove from heat, and let stand 5 minutes.
  3. Place in a large bowl.
  4. Add chicken, onions, tomato, rind, chickpeas, and artichokes to rice; stir gently to combine.
  5. To prepare dressing, combine broth and remaining ingredients, stirring with a whisk.
  6. Drizzle over salad, tossing gently to coat.

Nutrition Facts

Calories331kcal
Protein21.81%
Fat27.75%
Carbs50.44%

Properties

Glycemic Index
43.75
Glycemic Load
18.41
Inflammation Score
-5
Nutrition Score
15.483043570881%

Flavonoids

Eriodictyol
0.37mg
Hesperetin
1.09mg
Naringenin
0.1mg
Apigenin
0.01mg
Luteolin
0.01mg
Kaempferol
0.12mg
Myricetin
0.03mg
Quercetin
0.94mg

Nutrients percent of daily need

Calories:331.2kcal
16.56%
Fat:10.16g
15.63%
Saturated Fat:1.49g
9.29%
Carbohydrates:41.54g
13.85%
Net Carbohydrates:35.91g
13.06%
Sugar:2.71g
3.01%
Cholesterol:32mg
10.67%
Sodium:855.66mg
37.2%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:17.96g
35.93%
Manganese:1.1mg
54.83%
Vitamin B6:0.82mg
40.88%
Selenium:23.15µg
33.07%
Vitamin B3:6.34mg
31.72%
Vitamin K:24.39µg
23.23%
Fiber:5.63g
22.5%
Phosphorus:223.71mg
22.37%
Potassium:527.88mg
15.08%
Copper:0.29mg
14.31%
Vitamin B5:1.38mg
13.83%
Magnesium:53.52mg
13.38%
Iron:2.02mg
11.23%
Vitamin C:7.84mg
9.51%
Zinc:1.3mg
8.63%
Folate:33.19µg
8.3%
Vitamin E:1.22mg
8.11%
Vitamin B1:0.11mg
7.56%
Vitamin B2:0.11mg
6.56%
Calcium:56.42mg
5.64%
Vitamin A:152.8IU
3.06%
Vitamin B12:0.12µg
1.98%
Source:My Recipes