| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
7 |
Servings |
INGREDIENTS
| 4 |
c |
Cooked white basmati rice |
| 2 |
c |
Diced cooked chicken breast, (1 pound) |
| 3/4 |
c |
Sliced green onions |
| 1/2 |
c |
Diced carrot |
| 14 |
oz |
Quartered artichoke hearts, (1 can) drained |
| 2 |
tb |
Chopped fresh dillweed |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Coarsely ground pepper |
| 1 |
tb |
Dijon mustard |
| 1 |
tb |
Lemon juice |
| 8 |
oz |
Plain low-fat yogurt, (1 carton) |
|
|
Fresh dillweed sprigs, (optional) |
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).
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 MC-Recipe Digest V1 #393 by igor@digex.net on Jan 28, 1997.
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