Dilled chicken-and-rice salad

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.

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