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Dilled Chicken-And-Rice Salad

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 4 cups 640g / 22oz Cooked white basmati rice

    2. 2 cups 125g / 4.4oz Diced cooked chicken breast - (1 pound)

    3. 3/4 cup 46g / 1.6oz Sliced green onions

    4. 1/2 cup 55g / 1.9oz Diced carrot

    5. 14 oz 397g Quartered artichoke hearts - (1 can) drained

    6. 2 tablespoons 30ml Chopped fresh dillweed

    7. 1/2 teaspoon 2 1/2ml Salt

    8. 1/2 teaspoon 2 1/2ml Coarsely ground pepper

    9. 1 tablespoon 15ml Dijon mustard

    10. 1 tablespoon 15ml Lemon juice

    11. 8 oz 227g Plain low-fat yogurt - (1 carton) Fresh dillweed sprigs -

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions 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).

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