Pesto Chicken with Rice Salad and Tuscan Relish

Description
Makes 6 servings

Ingredients

 * 12 sun-dried tomatoes
 * 2 cups hot water
 * 3 cups cooked rice
 * 2 x 6-ounce packages precooked, grilled chicken strips, cut into ½-inch pieces
 * ½ cup basil pesto sauce
 * 1 cup provolone cheese cubes, cut into ¼-inch pieces
 * ¼ cup balsamic vinaigrette dressing
 * salt and ground black pepper to taste

Directions

 * 1) Place tomatoes in 2-quart saucepan. Pour 2 cups hot water over tomatoes; let stand 10 minutes or until soft.
 * 2) Drain tomatoes and coarsely chop. Set aside.
 * 3) In large bowl, combine rice, chicken strips and basil pesto.
 * 4) In medium bowl, combine tomatoes, cheese and vinaigrette; add to rice mixture. Toss well.
 * 5) Season to taste with salt and pepper.