Chicken and Rice Salad with Pesto Yogurt Dressing

From www.foodandwine.com

• 1 1/2 cups long-grain brown rice
• 3/4 cup plain yogurt
• 1/2 cup store-bought or homemade pesto
• 1/2 teaspoon salt
• 1/4 teaspoon fresh-ground black pepper
• 1 roasted chicken, bones and skin removed (about 1 pound meat), meat torn into bite-size pieces (about 3 cups)

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