Chicken-and-Rice Salad with Pesto Yogurt Dressing

• 1 1/2 cups long-grain rice
• 3/4 cup plain yogurt
• 1/2 cup store-bought or homemade pesto
• 1/2 teaspoon salt
• 1/4 teaspoon fresh-ground black pepper
• 1 roasted chicken, bones and skin removed (about 1 pound meat), meat torn into bite-size pieces (about 3 cups)

1. Bring a medium pot of boiling, salted water to a boil.
2. Stir in the rice and boil until just done, 10 to 12 minutes.
3. Drain.
4. Rinse with cold water and drain thoroughly.
5. In a large serving bowl, whisk together the yogurt, pesto, salt, and pepper.
6. Add the chicken and the rice and toss to combine.

longgrain rice, plain yogurt, storebought, salt, freshground black pepper, chicken

Taken from www.foodandwine.com/recipes/chicken-and-rice-salad-pesto-yogurt-dressing (may not work)