Mediterranean Chicken-And-Rice Salad
| Yield: | 4 Servings |
| Categories: |
| 3 | tb | Red wine vinegar |
| 1 1/2 | tb | Extra-virgin olive oil |
| 1/4 | ts | Coarsely ground pepper |
| 1 | Garlic clove; minced | |
| 3 | c | Cooked long-grain rice |
| 1 1/2 | c | Diced cooked chicken breast; (about 6 ounces) |
| 1/2 | c | Drained diced bottled roasted red bell peppers |
| 1/4 | c | Medium pitted ripe olives; drained and halved |
| 1/4 | c | Chopped fresh chives |
| 1/4 | c | Chopped fresh basil |
| 1/4 | c | Chopped fresh oregano |
| 1 | cn | (14-ounce) quartered artichoke hearts; drained |
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