Chicken-and-Rice Salad with Pesto Yogurt Dressing

Ingredients

• 0.3 teaspoon fresh-ground pepper black
• 0.5 cup pesto homemade store-bought
• 0.8 cup yogurt plain
• 1.5 cups rice long-grain
• 3 cups roasted chicken skinless 1 pound meat
• 0.5 teaspoon salt 

Equipment

• bowl
• whisk
• pot

Directions

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.
2. Drain. Rinse with cold water and drain thoroughly.
3. In a large serving bowl, whisk together the yogurt, pesto, salt, and pepper.
4. Add the chicken and the rice and toss to combine.
5. Serve With: Pesto
6. 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-Fum.