Pesto Chicken And Rice Salad

• 1/4 teaspoon pepper
• 1/8 teaspoon salt
• 1 1/2 pounds skinned chicken breasts
• Vegetable cooking spray
• 3 cups cooked long-grain rice (cooked without salt or fat)
• 1 cup chopped celery
• 1/2 cup 1% low-fat cottage cheese
• 1/3 cup reduced-calorie mayonnaise
• 1/3 cup nonfat buttermilk
• 2 cloves garlic
• 1 cup chopped fresh basil
• 1/4 cup grated Parmesan cheese
• 2 tablespoons slivered almonds, toasted
• 4 medium tomatoes, cut into wedges
• Fresh basil sprigs (optional)

1. Sprinkle pepper and salt over chicken; place chicken in a 13- x 9- x 2-inch baking dish coated with cooking spray. Bake at 375u0b0 for 35 minutes or until chicken is tender. Let cool. Bone chicken, and cut into bite-size pieces.
2. Combine chicken, rice, and celery in a large bowl; toss lightly.
3. Position knife blade in food processor bowl; add cottage cheese and next 3 ingredients. Process until smooth. Add chopped basil; process until blended. Pour basil mixture over rice mixture; toss lightly. Stir in Parmesan cheese and almonds.
4. To serve, spoon 1 1/2 cups rice mixture onto each of 4 plates. Arrange tomato wedges evenly around rice mixture. Garnish with basil sprigs, if desired.

pepper, salt, chicken breasts, vegetable cooking spray, rice, celery, cottage cheese, mayonnaise, nonfat buttermilk, garlic, fresh basil, parmesan cheese, slivered almonds, tomatoes, fresh basil sprigs

Taken from www.myrecipes.com/recipe/pesto-chicken-rice-salad (may not work)