Rice Salad with Artichokes, Hearts of Palm and Chicken | RICARDO

Ingredients

• 2 tablespoons (30 ml) rice vinegar
• 1 tablespoon (15 ml) whole-grain mustard
• 1/4 cup (60 ml) olive oil
• 1 1/2 cups (375 ml) cooked converted rice
• 1 can (398 ml/14 oz) artichoke hearts, drained and quartered lengthwise
• 1 can (398 ml/14 oz) hearts of palm, drained and sliced
• 1 cup (250 ml) sliced cooked chicken
• 2 tomatoes, quartered
• 1 stalk celery, cut into cubes
• 1 green onion, sliced
• 1/4 cup (60 ml) shredded fresh basil
• Salt and pepper