Chicken and Artichoke Salad with Rice

Ingredients 
Dressing:
  2 tablespoons red wine vinegar
  2 green onion, trimmed and finely chopped
  1 tbls grated fresh ginger
  1 tsp Dijon mustard
  1/8 tsp each salt and black pepper
  1/3 cup vegetable oil

Salad:
  1 can (375 GRM) artichoke hearts in water, drained, rinsed, patted dry and quartered
  2 cups cold cooked brown rice 
  2 cups cut-up, cooked chicken breast
  2 tbls barbecue sauce
  1 red pepper, cored, seeded and chopped
  1 green onion, trimmed and chopped
  3 tbls fresh parsley or alfalfa sprouts
  1/4 tsp salt
  1/4 tsp black pepper

Method
Dressing: 
1. In a small bowl or measuring cup, combine vinegar, green onion, ginger, mustard, salt and pepper. While whisking, add oil in a thin stream, beating until well blended.

Salad: 
2. In a large bowl, combine artichoke hearts, brown rice, chicken, barbecue sauce, red pepper, green onion and parsley or sprouts. Stir gently to combine. 
3. Add dressing, salt and pepper and stir to blend. 
4. Serve cold or store in air-tight container in refrigerator.