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Chicken-and-Rice Salad with Pesto Yogurt Dressing

Source: Quick from Scratch - Soups and Salads
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Rating: 4.5   Reviews: 4 See Reviews
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Active Time:  5 Minutes
Total Time:  15 Minutes
  Serves 4
Dinner doesn't get much simpler than this: Boil some rice and toss it with pesto, yogurt, and rotisserie chicken from the supermarket. Leftover cooked chicken or turkey will work just fine, too.
RECIPE INGREDIENTS
For the Rice:
1 1/2 cups long-grain rice
For the Dressing:
3/4 cup plain yogurt
1/2 cup store-bought or homemade pesto
1/2 teaspoon salt
1/4 teaspoon fresh-ground black pepper
For the Homemade Pesto: (Makes 1 Cup)
2 cloves garlic, chopped
1 1/2 cups packed fresh basil leaves
3/4 teaspoon salt
1/2 cup olive oil
1/4 cup pine nuts
1/2 cup grated parmesan cheese
1 roasted chicken, bones and skin removed (about 1 pound meat), meat torn into bite-size pieces (about 3 cups)
Chicken-and-Rice Salad with Pesto Yogurt Dressing Recipe at Cooking.com
DIRECTIONS
FOR THE RICE:
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.


FOR THE DRESSING:
In a large serving bowl, whisk together the yogurt, pesto, salt, and pepper.


TO SERVE:
Toss the chicken and the rice, and combine with dressing.


VARIATION:
  • Store-bought pesto is perfectly acceptable for this rice salad (that's what we used), but if you'd like to make it yourself, here's an easy, delicious version.


FOR THE HOMEMADE PESTO:
In a blender or food processor, mince the garlic and basil with the salt. With the machine on, add the olive oil in a thin stream. Continue running the machine until the mixture is smooth, scraping down the ingredients if necessary. Add the pine nuts and Parmesan and blend or process until the nuts are chopped.


WINE RECOMMENDATION:
Both the dominant herbal flavor of the pesto and the yogurt's acidic tang suggest a sauvignon-blanc-based wine. Once again, look to the Loire, sauvignon's ancestral home, for an herbal, gassy, citrusy Sancerre or Pouilly-Fume.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Rice Salads
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 1164
Fat. Total: 58g
Fiber: 16g
Carbohydrates, Total: 81g
Sodium: 1401mg
% Cal. from Fat: 45%
Cholesterol: 177mg
Protein: 78g
Spotlight Recipe Review See all 4 reviews »

Rating: 5
by: Holly Reviewed: 08/06/2009
Tasted Great!
Prepared as directed and the whole family loved this recipe. Definitely a keeper in our house.
19 people gave this Cheers. Click here to Cheer this review. Report Violation
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