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Dilled Chicken-and-rice Salad

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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 T Chopped fresh dillweed
1/2 t Salt
1/2 t Coarsely ground pepper
1 T Dijon mustard
1 T 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.

A Message from our Provider:

“Hopelessness has surprised me with patience. #Margaret J. Wheatley”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 126
Calories From Fat: 19
Total Fat: 2.2g
Cholesterol: 35.9mg
Sodium: 308.1mg
Potassium: 470mg
Carbohydrates: 11g
Fiber: 3.8g
Sugar: 3g
Protein: 16.7g


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