Dilled Chicken-And-Rice Salad
| Yield: | 7 Servings |
| Categories: | Poultry |
| 4 | c | Cooked white basmati rice |
| 2 | c | Diced cooked chicken breast, (1 pound) |
| 3/4 | c | Sliced green onions |
| 1/2 | c | Diced carrot |
| 14 | oz | Quartered artichoke hearts, (1 can) drained |
| 2 | tb | Chopped fresh dillweed |
| 1/2 | ts | Salt |
| 1/2 | ts | Coarsely ground pepper |
| 1 | tb | Dijon mustard |
| 1 | tb | Lemon juice |
| 8 | oz | Plain low-fat yogurt, (1 carton) |
| Fresh dillweed sprigs, (optional) |
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