Bean/Grain: Dilled Chicken & Rice Salad
Source of Recipe
Cooking Light, Sept 1994, page 100
List of Ingredients
4 cups cooked white basmati rice
2 cups diced cooked chicken breast -- (1 pound)
3/4 cup sliced green onions
1/2 cup diced carrot
14 ounces quartered artichoke hearts -- (1 can) drained
2 tablespoons chopped fresh dill weed
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
1 tablespoon Dijon mustard
1 tablespoon lemon juice
8 ounces plain low-fat yogurt -- (1 carton)
Fresh dill weed sprigs -- (optional)Recipe
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
NOTES : For better consistency, stir in the dressing just before serving.
|
|
member logon
