Yield: 7 Servings
|4 cups||Cooked white basmati rice|
|2 cups||Diced cooked chicken breast, (1 pound)|
|¾ cup||Sliced green onions|
|½ cup||Diced carrot|
|14 ounces||Quartered artichoke hearts, (1 can) drained|
|2 tablespoons||Chopped fresh dillweed|
|½ teaspoon||Coarsely ground pepper|
|1 tablespoon||Dijon mustard|
|1 tablespoon||Lemon juice|
|8 ounces||Plain low-fat yogurt, (1 carton)|
|\N \N||Fresh dillweed sprigs, (optional)|
Combine first 5 ingredients in a bowl; toss gently.
Combine mayonnaise and next 6 ingredients in a small bowl; stir well. Add to rice mixture, and toss to coat. Yield: 7 servings (serving size: 1 cup).
Per serving: 537 Calories; 6g Fat (11% calories from fat); 23g Protein; 95g Carbohydrate; 37mg Cholesterol; 299mg Sodium Serving Ideas : Garnish with fresh dillweed sprigs, if desired.
NOTES : For better consistency, stir in the dressing just before serving.
Recipe by: Cooking Light, Sept 1994, page 100 Posted to MC-Recipe Digest V1 #393 by igor@... on Jan 28, 1997.