Recipe for Dilled Chicken-and-Rice Salad

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Yield:

7 Servings

Ingredients:

Amount	Ingredient
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 tbl	Chopped fresh dillweed
1/2 tsp	Salt
1/2 tsp	Coarsely ground pepper
1 tbl	Dijon mustard
1 tbl	Lemon juice
8 oz	Plain low-fat yogurt, (1 carton)

Instructions:

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).

Serving Ideas : Garnish with fresh dillweed sprigs, if desired.

NOTES : For better consistency, stir in the dressing just before serving.

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