Recipe - Dilled Chicken-And-Rice Salad

4 cup Cooked white basmati rice
2 cup Diced cooked chicken breast,
(1 pound)
Three fourths cup Sliced green onions
One half cup Diced carrot
14 ounce Quartered artichoke hearts,
(1 can) drained
2 tablespoon Chopped fresh dillweed
One half teaspoon Salt
One half teaspoon Coarsely ground pepper
1 tablespoon Dijon mustard
1 tablespoon Lemon juice
8 ounce Plain lowfat yogurt, (1
carton)
Fresh dillweed sprigs,
(optional)

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).

Per serving: 537 Calories; 6g Fat (11% calories from fat); 23g Protein; 95g
Carbohydrate; 37mg Cholesterol; 299mg Sodium

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

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

Recipe by: Cooking Light, Sept 1994, page 100

Posted to MCRecipe Digest V1 #393 by igor@digex.net on Jan 28, 1997.