Dilled Chicken-And-Rice Salad

Recipe Ingredients

4 cups	640g / 22oz	Cooked white basmati rice
2 cups	125g / 4.4oz	Diced cooked chicken breast - (1 pound)
3/4 cup	46g / 1.6oz	Sliced green onions
1/2 cup	55g / 1.9oz	Diced carrot
14 oz	397g	Quartered artichoke hearts - (1 can) drained
2 tablespoons	30ml	Chopped fresh dillweed
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Coarsely ground pepper
1 tablespoon	15ml	Dijon mustard
1 tablespoon	15ml	Lemon juice
8 oz	227g	Plain low-fat yogurt - (1 carton)
		Fresh dillweed sprigs - (optional)

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).

Source:
Cooking Light, Sept 1994, page 100

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