Mushroom, Artichoke, Rice, Raisin, and Chicken Salad Recipe

Name: Mushroom, Artichoke, Rice, Raisin, and Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup raisins or dried currants; 12 baby artichokes, trimmed, or 1 (9-ounce) package frozen artichoke hearts, thawed and drained, or 1 (8-ounce) jar artichoke hearts; 1 tablespoon lemon juice (only if using fresh artichokes); 1 cup cooked long-grain rice, preferably basmati; 1 (1/8-inch-thick) slice cooked ham, cut into 1/8-inch cubes, or 2 cooked boneless chicken breasts, cut into 1/2-inch cubes; 1/2 cup cooked fresh baby peas or thawed and drained frozen peas; 8 ounces small mushrooms, thinly sliced; 20 fresh basil leaves; 1/2 cup extra virgin olive oil; 1/4 cup sherry vinegar, good-quality balsamic vinegar, or white wine vinegar; Salt and freshly ground black pepper; Sprigs of fresh basil or other herbs

Servings: persons

1/2 cup raisins or dried currants
12 baby artichokes, trimmed, or 1 (9-ounce) package frozen artichoke hearts, thawed and drained, or 1 (8-ounce) jar artichoke hearts
1 tablespoon lemon juice (only if using fresh artichokes)
1 cup cooked long-grain rice, preferably basmati
1 (1/8-inch-thick) slice cooked ham, cut into 1/8-inch cubes, or 2 cooked boneless chicken breasts, cut into 1/2-inch cubes
1/2 cup cooked fresh baby peas or thawed and drained frozen peas
8 ounces small mushrooms, thinly sliced
20 fresh basil leaves
1/2 cup extra virgin olive oil
1/4 cup sherry vinegar, good-quality balsamic vinegar, or white wine vinegar
Salt and freshly ground black pepper
Sprigs of fresh basil or other herbs

1
Soak the raisins in 1/2 cup cold water for 30 minutes, tossing occasionally.
2
Drain.
3
If youre using fresh baby artichokes, simmer them in a nonaluminum pot with the lemon juice and enough water to cover by 2 inches until tender, about 15 minutes.
4
Drain, let cool, and cut in half from top to bottom.
5
Chop the basil leaves.
6
Combine the raisins, artichokes, rice, ham, peas, mushrooms, basil, oil, and vinegar in a large mixing bowl.
7
Season with salt and pepper.
8
Decorate with the sprigs of herbs.
9
Pass at the table or serve in mounds on individual plates.

624

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup raisins or dried currants, 12 baby artichokes, trimmed, or 1 (9-ounce) package frozen artichoke hearts, thawed and drained, or 1 (8-ounce) jar artichoke hearts, 1 tablespoon lemon juice (only if using fresh artichokes), 1 cup cooked long-grain rice, preferably basmati, and more.

Yes, Mushroom, Artichoke, Rice, Raisin, and Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Mushroom, Artichoke, Rice, Raisin, and Chicken Salad

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