- 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, meat torn into bite-size pieces
- 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.
- In a large serving bowl, whisk together the yogurt, pesto, salt, and pepper. Add the chicken and the rice and toss to combine.