Chicken-and-Rice Salad with Pesto Yogurt Dressing

Chicken-and-Rice Salad with Pesto Yogurt Dressing
Photo by © Melanie Acevedo


  • 1 ½ cups long-grain rice
  • ¼ teaspoon fresh-ground black pepper
  • 1 roasted chicken, bones and skin removed (about 1 pound meat), meat torn into bite-size pieces (about 3 cups)
  • 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...

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