Basmati Chicken Salad

Ingredients

• 14 ounce artichoke hearts drained coarsely chopped canned
• 1 cup rice uncooked
• 0.5 teaspoon pepper black freshly ground
• 15.5 ounce chickpeas drained canned (garbanzo beans)
• 2 cups rotisserie chicken breast meat shredded boneless skinless
• 1 teaspoon dijon mustard 
• 3 tablespoons olive oil extravirgin
• 0.3 cup less-sodium chicken broth fat-free
• 3  garlic cloves minced
• 0.5 cup green onions thinly sliced
• 3 tablespoons juice of lemon fresh
• 1 teaspoon lemon rind grated
• 0.3 teaspoon oregano dried
• 0.8 teaspoon salt 
• 0.3 cup oil-packed sun-dried tomato halves 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.