Chicken-and-Rice Salad with Pesto Yogurt Dressing Recipe

Chicken-and-Rice Salad with Pesto Yogurt Dressing Recipe

How To Make Chicken-and-Rice Salad with Pesto Yogurt Dressing

Make good use of leftover chicken with this simple rice salad that’s tossed in a creamy pesto dressing for a filling meal ready in under 30 minutes.

Preparation: 10 minutes
Cooking: 12 minutes
Total: 22 minutes



  • cupslong-grain rice
  • ¾cupplain yogurt
  • ½cuppesto,store-bought or homemade
  • ½tspsalt
  • ¼tspfresh-ground black pepper
  • 1roasted chicken


  1. Bring a medium pot of boiling, salted water to a boil.

  2. Stir in the rice and boil for 10 to 12 minutes until just done. Drain.

  3. Rinse with cold water and drain thoroughly.

  4. In a large serving bowl, whisk together the yogurt, pesto, salt, and pepper.

  5. Add the chicken and the rice and toss to combine. Serve with pesto.


  • Calories: 1039.77kcal
  • Fat: 57.83g
  • Saturated Fat: 15.45g
  • Trans Fat: 0.29g
  • Monounsaturated Fat: 19.27g
  • Polyunsaturated Fat: 9.86g
  • Carbohydrates: 60.40g
  • Fiber: 1.52g
  • Sugar: 2.23g
  • Protein: 64.06g
  • Cholesterol: 233.65mg
  • Sodium: 865.32mg
  • Calcium: 165.72mg
  • Potassium: 720.45mg
  • Iron: 4.16mg
  • Vitamin A: 135.45µg
  • Vitamin C: 5.03mg
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