Chicken-And-Rice Salad With Pesto Yogurt Dressing

1. 1

   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.

2. 2

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

3. 3

   Serve With: Pesto

4. 4

   Wine Recommendation: 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-Fume.

* Per serving · 4 servings · Values may vary.

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