Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
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  • 2 star values: 0
  • 1 star values: 0

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. More Terrific Salads

Food & Wine
August 2012

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Credit: © Dana Gallagher

Recipe Summary test

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • In a large serving bowl, whisk together the yogurt, pesto, salt, and pepper. Add the chicken and the rice and toss to combine.

Serve With

Suggested Pairing

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-Fumé.

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