Chicken-and-Rice Salad with Pesto Yogurt Dressing
- 1 roasted chicken, bones and skin removed (about 1 pound meat), meat torn into bite-size pieces (about 3 cups)
- 1 ½ cups long-grain rice
- ¼ teaspoon fresh-ground black pepper
- ¾ cup plain yogurt
- ½ teaspoon salt
- ½ cup store-bought or homemade pesto
1. Bring a medium pot of boiling, salted water to a boil. Stir in the rice and boil until just done, 10 to 12 minutes. Drain. Rinse with cold water and drain thoroughly. 2. In a large serving bowl, whisk together the yogurt, pesto, salt, and pepper. Add the chicken and the rice and toss to combin...