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

In a salad bowl, whisk together the vinegar, mustard and oil. Add the remaining ingredients. Toss to combine. Season with salt and pepper.

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