1 c. basmati rice, cooked
5 cooked chicken breasts, diced
6 oz. marinated artichoke hearts, chopped coarsely & juice reserved
1/2 c. green onion, chopped
1/4 c. minced parsley
2 tbsp. red wine vinegar
1 tbsp. oil
Salt, to taste
Black pepper, freshly ground, to taste

Combine gently rice, chicken, artichokes, green onions and parsley. Pour reserved artichoke juice into small bowl. Add vinegar and oil. Season to taste with salt and pepper. Pour over rice mixture and toss to combine. Chill, transfer to a lettuce lined bowl and garnish with additional minced fresh parsley. Serves 4.