Rice Salad with Artichokes, Hearts of Palm and Chicken

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