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| Home -> [Cereals, Chicken, Poultry, Salads] -> [Dilled chicken-and-rice salad Recipe] |
Dilled chicken-and-rice salad
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| Artist: |
_ |
Yield: |
7 |
| Categories: |
Cereals, Chicken, Poultry, Salads |
Rating: |
0 |
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Ingredients:
| 4
| cup | Cooked white basmati rice | | 2
| cup | Diced cooked chicken breast | | | --- (1 pound) | | 3/4
| cup | Sliced green onions | | 1/2
| cup | Diced carrot | | 14
| oz | Quartered artichoke hearts | | | --- (1 can) drained | | 2
| tbsp | Chopped fresh dillweed | | 1/2
| tsp | Salt | | 1/2
| tsp | Coarsely ground pepper | | 1
| tbsp | Dijon mustard | | 1
| tbsp | Lemon juice | | 8
| oz | Plain low-fat yogurt, (1 | | | -carton) | | | Fresh dillweed sprigs | | | -(optional) |
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Procedures:
| 1 | Recipe by: cooking light, sept 1994, page 100 preparation time: 0:09 combine first 5 ingredients in a bowl; toss gently. | | 2 | Combine mayonnaise and next 6 ingredients in a small bowl; stir well. | | 3 | Add t serving ideas : garnish with fresh dillweed sprigs, if desired. | | 4 | Notes : for better consistency, stir in the dressing just before serving. |
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