Yield: 7 Servings
| Measure | Ingredient |
|---|---|
| 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 | Salt |
| 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.