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.