Rice Salad with Mango and Chickpeas (and/or Chicken)

I just stumbled across this recipe in one of my cookbooks... I haven't tried this one yet, but it's on my to-try list for this week now!

1 boneless whole chicken breast, about 1 lb. (optional)
1/4 cup slivered almonds (optional)
1 tablespoon tahini
1 cup plain nonfat yogurt (use soy)
1/4 cup fresh orange juice
2 tsp grated lemon zest
2 tsp grated fresh ginger
1 small garlic clove, grated
1 tsp ground cumin
1 tsp paprika
1 ripe mango, peeled, pitted and cubed
2 cups cooked chickpeas (if canned, rinse thoroughly)
1/4 cup sun-dried tomatoes, dry packed, minced
2 fresh tomatoes, diced
2 tbsp fresh minced chives
2 cups cooked rice

If you're including chicken, bring about 4 inches of water to a boil in a large saucepan. Add the chicken, cover, lower the heat, and simmer until it's cooked through, about 10 minutes. Transfer to a plate and let cool.

Meanwhile, heat the oven or a toaster oven to 350. Put the almonds on a sheet of foil or a baking sheet and bake until lightly toasted, about 5 minutes, shaking them occasionally to keep them from burning.

Put the tahini, yogurt, and orange juice into a food processor or blender and process until smooth. Add the zest, ginger, garlic, cumin, and paprika, and process again to blend.

Cut the chicken, if using, into bite-size strips and put into a large mixing bowl along with the mango, chickpeas, almonds, sundried tomatoes, tomatoes, chives and rice. Toss well.

Add the dressing and mix thoroughly. Serve right away, or refrigerate 3 hours to chill and serve cold.

Serves 4. Per serving (I'm assuming, with the chicken and almonds): 337 calories, 6.5g fat.

Obviously, this can be adjusted to your tastes. If raw garlic is too harsh, use a little garlic powder, or try a roasted garlic clove. Personally, I'll be omitting the sun-dried tomatoes; I don't think I'll miss them.

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